1: Prepare 300 g button or field mushrooms, cut in 4 lengthwise.
2: Put a frying pan over high heat and pour in 4 tablespoons olive oil. When it's very, very hot, add the mushrooms all at once.
3: Cook, stirring regularly, until the mushrooms cook and color.
4: At the last moment, season with salt and pepper, mix one last time and transfer to a plate.
5: Return the pan to the heat, lower the heat a little, then pour in 2 tablespoons olive oil. When it's hot, add the cutlets, which you've salted and peppered on each side.
6: Cook on both sides until the cutlets are well grilled and cooked through. Remove with the mushrooms.
7: Return the pan to the heat and add 10 leaves sage, cooking in the meat juices, stirring regularly. Note: If it's a little dry, add 2 tablespoons of oil or a large knob of butter.