Veal escalopes with mushrooms

Preparation:

Preparation: Clean the mushrooms, cut them into slices, cook them for 20 minutes in a pan with four tablespoons of oil, twenty g of butter, a whole clove of garlic. Add salt, remove the garlic, sprinkle with chopped parsley. In another saucepan, heat the remaining butter with four tablespoons of oil and place the floured meat in it. Brown both sides over high heat for 10 minutes. Salt and pepper. Remove the scallops and keep them aside in the heat. Dilute the cooking liquid with a little hot water, pour it over the mushrooms and then over the escalopes. Accompanying wines: Breganze Pinot Nero DOC, Riviera Ligure Di Ponente Rossese DOC, Colli Amerini Rosso DOC.