- Lightly flour the meat and shake off the excess flour well
- In a pan, heat ¾ of a spoonful of oil with a sprig of rosemary and the whole garlic
- When the oil is hot, remove and discard the garlic and rosemary
- Brown the escalopes over high heat, turning them on both sides, then salt them and leave them on a plate
- Prepare the splinters of leek and Verona celery
- Clean and peel the celery, clean a piece of white leek.
- With the help of a special mandolin or with a large knife, you must obtain very thin strips about 3 cm long. (see photo).
- Heat a quantity of oil sufficient for frying in a saucepan
- Flour the vegetables, place them in a sieve to remove excess flour and when the oil is hot, fry a little at a time until they start to brown, then drain them with a slotted spoon and place them on a plate with absorbent paper . Salt them lightly
- Take the pan where you browned the meat, turn on the heat (if there is too much oil left in the pan, remove some, leave one or two spoons):
- Wet with a glass of dry wine and let it evaporate, stirring with a wooden spoon to dissolve the flour remaining on the bottom of the pan
- Add the porcini sauce and when it comes to the boil, put the escalopes back in and let them season again but without overcooking them
- Taste the sauce, add salt,
- Arrange the escalopes on plates well seasoned with the cooking sauce and accompany them with the hot and crunchy leek slivers