Veal scaloppine (thing)

I have found that a madeira wine sauce goes quite nicely with veal scallopine. However, being a poor college, I tend to make it with cutlets of pork loin.

• 2 Medium Sized Pork Chops
• 2 tblsp Butter
• 1/2 Cup Flour
• Salt, Pepper
• Madeira Sauce, below

1. First, take a meat mallot and pound your pork chops out to a thickness of somewhere between 1/4" and 1/8".
2. Next, melt butter slowly in a large pan.
3. Use the salt and pepper to season the flour. Dredge the thinned pork cutlets lightly in flour, shaking off excess; fry these in the butter until just cooked through. Remove to a heated plate, and reserve browned bits in pan for use in making Madeira Sauce.

• 8 oz Cremini Mushrooms, thinly sliced
• 8 oz Madeira Wine (No, not Marsala - Madeira)
• 4 oz Heavy Cream
• 4 oz Veal Stock (or 2 oz Demi Glace)
• 2 tblsp Butter
• 1 Shallot, finely minced
• 1 Clove Garlic, finely minced

1. Melt the butter slowly in a medium saucepan.
2. Add Shallot and Garlic; cook over medium heat until shallot is translucent and garlic is golden.
3. Add Crimini Mushrooms and saute until tender.
4. Add Madeira Wine and Veal Stock, reduce by 3/4 over high heat.
5. Add Heavy Cream; cook over medium low heat. Stir constantly until thickened (~5 minutes.)