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)
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon pepper
- 1/3 cup flour
- 3 tablespoons olive oil, divided
- 1/2 cup white wine (or chicken broth)
- 1/2 cup chicken broth
- 4 tablespoons unsalted butter
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