Veal Cutlets with a Creamy Mushroom Sauce
Tender pan-fried veal cutlets with a creamy mushroom sauce, inspired by classic French and Italian veal recipes.
Equipment
- 1 saucepan
- 1 stainless steel pan
Ingredients
For the veal
- 2 veal cutlets about ⅓ lbs (175g) each & ¼ inch (½ cm) thick
- ½ cup flour
- pinch of salt and black pepper
- 2 Tbl butter 30g
For the sauce
- 2 Tbl butter 30g
- 1 shallot ¼ cup, minced
- ½ lbs white button or cremini mushrooms 225g, destemmed, cleaned, and sliced
- 2 large garlic cloves minced
- 1 Tbl dried thyme
- 1 Tbl Dijon mustard
- ¼ tsp freshly ground black pepper
- ¼ cup dry white wine 60 ml
- pinch of salt
- ½ cup light cream 120 ml
- 1 Tbl grated parmesan cheese 5g
- fresh flat-leaf parsley chopped, for serving
Instructions
- Remove the veal cutlets from the fridge to bring to room temperature. On a plate, mix the flour with salt and black pepper. Set aside.
- Start the sauce: Melt the butter over medium-low heat in a saucepan. Add the shallots and sauté for 2–3 minutes, until softened.Add the mushrooms, garlic, dried thyme, Dijon mustard, and black pepper. Cook over medium heat for 5–8 minutes, stirring often, until the mushrooms are soft.Deglaze the pan with the white wine, scraping up any bits stuck to the pan, and let it simmer until reduced. Remove from the heat and set aside.
- Pan-fry the veal: Lightly dredge each side of the veal cutlets in the seasoned flour, shaking off any excess. Heat a stainless steel pan over medium heat. If working in batches, divide the butter evenly between batches, adding it fresh to the pan each time.Melt the butter, then pan-fry the veal cutlets for about 1½ minutes per side, until golden. Transfer to a plate and loosely cover with foil to keep warm.
- Finish the sauce: When you’re cooking the last veal cutlet, return the sauce to the heat. Add the cream and a pinch of salt, and gently simmer for 2–3 minutes, until the sauce thickens and coats the back of a spoon. Remove from the heat and stir in the Parmesan cheese.
- Spoon the creamy mushroom sauce over the veal cutlets and finish with fresh parsley and extra freshly ground black pepper. Serve immediately.