Pan fried veal with thyme and butter sauce
- 2 veal fillets
- 1 bundle of thyme
- 200g butter
- 80ml cream
- Salt to taste
- Olive oil
Coat the veal fillets in olive oil and then in a pre-heated pan. Cook for each side for approximately 4 minutes per side on medium heat then remove and let rest.
Using the same fry pan the veal was cooked in reduce the heat to low add the butter and the thyme, removing the leaves from the stick. Add salt to taste then once the butter has melted add the cream stirring constantly. Once the ingredients have blended together place the veal back in the pan to cook for another 2 minutes each side.
Remove the veal and plate then spoon ample sauce over the veal. Add salt to taste.