Veal Knot With Mushrooms

Preparation:

Preparation: Peel the spring onion, cut it into slices and brown it in a pan with 2 tablespoons of oil. Add the mushrooms, cleaned and sliced, add salt and cook for 7-8 minutes over low heat. Lightly beat the knots with a meat tenderizer, then brown them in the remaining oil. Shade them with wine, add salt and cook them. Finely chop the fennel together with the garlic, add the yoghurt, a pinch of salt and the crushed pepper and mix well. Finally, arrange the knots on a serving plate, spread the mushrooms over them and serve them with the prepared sauce on the side.