Veal Cutlet with Shiitake Mushrooms
Rinse scallions, trim and cut into narrow rings. Trim mushrooms and chop large mushrooms into small pieces.
Rinse chile pepper and sauté scallion and mushrooms in a pan with 1 tablespoon oil. Add white wine and broth and let reduce to half. Season with salt and pepper.
Meanwhile rinse veal cutlets, pat dry, season with salt and pepper and sear in a hot grill pan with the remaining oil on both sides.
Reduce the heat and continue cooking veal until done. Serve immediately on a plate with vegetables.