Ingredients:

12 2oz Veal Medallions 750g (6oz per serving)
2 tablespoons butter 30ml
2 tablespoons oil 30ml
½ lb fresh mushrooms 230g
1 finely chopped garlic clove
1 finely chopped medium onion
½ cup dry vermouth 125ml
½ cup seasoned flour (salt and pepper) 125ml

Instructions

Heat the butter and oil in a skillet, medium heat, brown Medallions that have been dusted lightly with the flour, to a golden brown on both sides.Add mushrooms, garlic, and onion with vermouth simmer on low until mushrooms are heated through.Serve very hot, spooning the remaining vermouth from the pan over the Veal .Serve with buttered parsley noodles or rice.