Veal Scallops with Mushrooms and Tomato Sauce

WHEN YOU SEE a dish called chasseur (which means “hunter”) in France, you know right away that it will contain mushrooms. For this chasseur, I use wild mushrooms in place of the usual white mushrooms. Normally, the veal would be floured before being sautéed in a preparation like this one. Unless browned quickly, however, the flour becomes pasty and unappetizing, so it has been omitted.