Veal Medallions with Caramelized Onion and Fennel

• 1 lb veal medallions or cutlets   #28401
• 1/2 tsp each salt and pepper  
• 1 tbsp olive oil, divided    #13736
• 4 cups sliced onions  
• 2 cups sliced fennel
• 4 cloves garlic, minced
• 1 tsp dried rubbed sage
• 1 tsp thyme    #14125
• 1 tsp hot mustard powder
• 1/2 cup dry white wine   #10445
• 1 cup veal or chicken stock    #02863
• 2 tsp corn starch   #09103

• 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 2 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.
• Stir; return veal and juices remaining on plate to skillet and cook until sauce is reduced by approximately half, about 5 to 8 minutes.
• Serve immediately. Serves 4