Ingredients:

12 x 60g veal medallions
80g sliced pancetta
1 chilli
100g sliced mushrooms
1/2 bunch chopped chives
1 cup demi-glaze
1/2 cup plain flour
knob of butter
splash of white wine
olive oil

Method:

Flour medallions. Pan fry until golden both sides then remove from pan.

Saute pancetta until crisp. Add butter, chilli and mushrooms. Saute for two minutes. Deglaze with wine and add demi-glaze. Reduce until sauce has a syrupy consistency, then add veal, chives and season with salt and pepper to taste.

Serve with roast vegetables and potato fritte(fries).

Contributor: Cam