400 grams of veal, 500 grams of champignon mushrooms (cream quality), 50 grams of butter, 40 grams of flour 00.1 clove of garlic, 10 grams of extra virgin olive oil, black pepper, thyme and salt to taste, 1 sprig of chopped rosemary.
To make the escalopes with the mushrooms, we begin to beat the slices with the meat tenderizer to make them thinner, infariniamole on both sides and then shake them to remove the excess flour. At this point we put on the fire a pan with half of the butter available and a little oil, let's melt the butter and lay the floured slices to brown them. Add salt and pepper to taste and let them brown for about 3 minutes per side or until they have created a golden crust. Remove them from the heat and let them rest on a plate. Now let's take care of cleaning the mushrooms: with the help of a sharp knife with a smooth blade, we begin to eliminate the earthy part on the stem and eliminate the earth with a damp cloth, we must not wash them with water so as not to spoil them. Later we slice the mushrooms and keep them aside. In the same pan where we cooked the slices put the remaining butter and let it melt on the heat, add a whole clove of garlic, the chopped rosemary and finally add the sliced mushrooms. We sauté over medium heat for two minutes, then add salt and pepper to taste. At this point we combine the veal slices and flavor with the thyme leaves, let it cook over a low heat for a minute, adding a ladle of water if necessary, and serve the escalopes with hot mushrooms!