- 1 lb (500 g) Ontario Veal medallions or cutlets
- 1/2 tsp (2 mL) each salt and pepper
- 1 tbsp (15 mL) olive oil, divided
- 4 cups (1 L) sliced onions
- 2 cups (500 mL) sliced fennel
- 4 cloves garlic, minced
- 1 tsp (5 mL) dried rubbed sage
- 1 tsp (5 mL) thyme
- 1 tsp (5 mL) hot mustard powder
- 1/2 cup (125 mL) dry white wine
- 1 cup (250 mL) veal or chicken stock
- 2 tsp (10 mL) corn starch
Season cutlets with salt and pepper. In a skillet over medium high heat, heat 2 tsp (10 mL) of the oil and brown cutlets on both sides, about 3 minutes per side, until a hint of pink remains. Transfer to plate.
Add remaining oil to skillet. Add onions, fennel, garlic, sage, thyme and mustard powder and stir to combine. When onions are golden and begin to soften, reduce heat and continue to cook until very tender and creamy, about 15 minutes. Increase heat to medium high and stir in wine. Reduce until almost evaporated and pour in stock. Mix the cornstarch with 2 tsp (10 mL) of the stock to make a slurry. Whisk slurry into mixture. Return veal and juices remaining in plate to skillet and cook until sauce is reduced by approximately half, about 5 to 8 minutes. Serve immediately.