Technical Stages :

• Season the escalopes with salt and pepper; flour them.
• Heat up the oil and 40 g butter in a pan, then cook the meat over strong heat for 2 minutes on both side. Drain and keep warm.
• Remove part of the fat from the pan.
• Clean the mushrooms and slice them, then fry in this very same pan over medium heat, stirring.
• Moisten with wine and broth. Bring to a boiling point and put the escalopes back into the pan. Cover, lower the heat and cook gently for 8 to 10 minutes, turning them once or twice.
• Put meat and mushrooms in a service dish and keep warm.
• Boil the sauce over strong heat until it is reduced to two thirds of its original volume. Away from the heat, add the remaining butter, mix and pour over the meat.
• Serve warm.