Ingredients

• 1 tablespoon fresh thyme leaves, coarsely chopped
• 1 large shallot, coarsely chopped
• 8 oz whole baby portabellas, halved
• 1 lemon, for juice
• 4 slices veal scaloppini (about 1-lb)
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon pepper
• ⅓ cup flour
• 3 tablespoons olive oil, divided
• ½ cup white wine (or chicken broth)
• ½ cup chicken broth
• 4 tablespoons unsalted butter

Prep

• Chop thyme and shallot. Halve mushrooms.
• Squeeze lemon for juice (2 tablespoons).
• Pound veal until ¼-inch-thick using smooth side of meat mallet, if needed.

Steps

1. Season veal with ½ teaspoon salt and pepper; dip meat in flour to coat both sides (shake off any excess). Wash hands.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil in pan, then add veal (in batches); cook 1–2 minutes on each side or until browned. Remove veal from pan.
3. Place in same pan, remaining 1 tablespoon oil and mushrooms; cook 2–3 minutes or until browned. Add remaining ingredients (except butter); cook and stir 5 minutes or until sauce is reduced by about one-third.
4. Remove pan from heat; cut butter into tablespoons. Whisk butter into sauce, 1 tablespoon at a time, until all butter is incorporated. Cut each scaloppini in half; return to sauce to warm. Serve.

Ingredients

• 1 bunch green onions (scallions), sliced
• 2 cups snow peas, sliced
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons olive oil
• ½ cup chicken broth
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 cups fresh baby spinach
• 2 tablespoons unsalted butter

Prep

• Slice green onions in half lengthwise, and then cut into 3-inch-long pieces.
• Slice snow peas in half lengthwise. Chop mint.

Steps

1. Preheat sauté pan on medium 2–3 minutes. Place oil in pan; add onions and snow peas. Cook and stir 2–3 minutes or until onions begin to soften.
2. Add broth, salt, and pepper; cook 2–3 more minutes until snow peas are crisp tender. Remove pan from heat; stir in spinach, butter, and mint. Cover to keep warm until ready to serve.