Ingredients for Veal Cutlets With Wild Mushrooms
- 4 veal cutlets (about 1/2 inch thick each)
- All Purpose Flour
- 1 teaspoon paprika
- Dried Tarragon
- Salt & Freshly Ground Black Pepper
- Unsalted Butter
- 1 tablespoon olive oil
- Wild Mushroom
- Sherry Wine
- Chicken Stock
- 1 tablespoon tomato paste
- Heavy Cream
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How to Make Veal Cutlets With Wild Mushrooms
- Place the veal cutlets (about 4, 1/2 inch thick) between 2 sheets of parchment paper or plastic wrap.
- Using a meat mallet or rolling pin, gently pound the cutlets to an even 1/4-inch thickness.
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon dried tarragon, 2 teaspoons salt, and 1 teaspoon black pepper.
- Dredge each veal cutlet in the seasoned flour, ensuring both sides are coated. Gently shake off any excess flour and set aside.
- In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat.
- Once the butter is foaming, add the veal cutlets in batches (avoid overcrowding the pan). Sear for 5-6 minutes per side, until lightly golden brown.
- Remove the seared veal cutlets from the pan and transfer to a plate. Tent loosely with aluminum foil to keep warm.
- Add 1 tablespoon more butter (if needed) to the pan. Add 8 ounces of wild mushrooms (cremini, shiitake, or a mix) to the skillet.
- Sauté the mushrooms, stirring frequently, until softened and lightly browned (about 4-5 minutes).
- Pour in 1/4 cup dry sherry and 1/2 cup chicken stock. Stir in 1 tablespoon tomato paste.
- Increase the heat to high and cook, stirring constantly, until the sauce reduces and thickens slightly (3-5 minutes).
- Remove from heat and stir in 1/4 cup heavy cream.
- Spoon the creamy mushroom sauce over the veal cutlets.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
16g
Fat
21g
Carbs
11g
