Ingredients
- 1 leg of veal
- 4 tbsp of extra virgin olive oil
- 1/2 onion
- 2 cloves garlic
- 150g of oyster mushrooms
- 1 handful of chopped flat-leaf parsley
- salt and pepper
- plain flour
- 1/2 cup of red wine
- 1 tbsp of extra virgin olive oil (or a knob of butter)
Method
Ask your butcher to prepare 6 pieces of veal from the leg, pounded lightly to render them thin. Heat 2 tablespoons of extra virgin olive oil in a pan and lightly fry 1/2 a finely diced onion and 2 cloves of minced garlic until soft. Add 150g of oyster mushrooms and fry, stirring continuously. Once the mushrooms are soft and tender, add a handful of chopped flat-leaf parsley, season with salt and pepper and fry for a minute more.
Heat 2 tablespoons of extra virgin olive oil in a separate frypan. Dredge each veal piece in plain flour; shake off any excess, making sure each side is evenly dusted. Fry for 30-45 seconds on each side at moderately high heat. Remove the veal and place it in the other pan, on top of the mushrooms to keep warm.
Meanwhile, turn the flame to high on the pan used for frying the veal. Add 1/2 cup of red wine and keep boiling until the liquid is reduced by two-thirds. Turn off the heat and add a tablespoon of extra virgin olive oil (or a knob of butter).
To serve
Place the veal pieces on two plates, spoon the mushrooms around and finish with the sauce.
