Ingredients(for 2 persons):
- 400 gr veal fillet or loin cutlets
- 200 gr mushrooms(button or portobello)
- 120 ml demi-glace sauce
- 40 ml white wine
- 1 onion finely chopped
- 1 garlic clove
- 2 ts thyme honey
- 1 ts butter
- fresh thyme chopped
- Sea salt,Pepper
- olive oil
Marinate the veal at least for 6 hours with 1 ts of olive oil,2-3 thyme sprigs,garlic,pepper and 10 ml wine.Refrigerate it.
Prepare the sauce.Heat the butter and a few drops of olive oil and fry the onion and the mushrooms for 6-7′.
Add the wine and after 2 minutes pour the sauce .
Simmer the sauce for 10′ in medium heat and add honey,thyme and seasoning.
You can cook the veal in 2 ways.Grill or sautee in a frying pan.if you grill it, 3′ for each side it’s ideal.
If you choose the pan way,season the veal with salt and pepper,dust them on both sides with flour and shake off to remove the excess.
Heat the olive oil and cook the veal for 2′ for each side.Remove the cutlets in a plate.
Serve the cutlets,pour the sauce on top and accompany with potato mash or a green salad.