Veal scaloppini ‘ai funghi’ (of mushrooms)

Place the veal between 2 sheets of plastic wrap or greaseproof paper and pound with a meat mallet or rolling pin until the veal is approximately 6mm thick throughout. Peel off the plastic wrap or greaseproof paper and season the veal lightly with salt and pepper on both sides, then lightly dust each side in flour.

Use a brush or a paper towel to clean the mushrooms and brush away any clinging dirt. Thinly slice the mushrooms.

Heat the olive oil and half of the butter in a large frying pan over high heat. Add 4 of the veal slices and cook for one minute on each side. Transfer to a plate and repeat with the remaining 4 veal slices. Remove the veal from the heat.

Reduce the heat to medium. Add the remaining butter and roughly chopped sage. Cook until the butter is melted, then add white wine. Bring the liquid to a simmer, continuously stirring and scraping up any browned bits. Add the whole garlic clove and cook for 2 minutes. Stir in the chopped mushrooms and cook for a further 3 minutes. Season with salt and pepper to taste.

Return the veal to the frying pan and cook for 3 minutes or until the veal is just cooked through. The sauce should be well combined and slightly thickened.

Spoon the sauce and mushrooms over the veal scaloppini and serve immediately – buon appetito.