Description
Crispy veal cutlets topped with a rich mushroom Dijon cream sauce, finished with crisp shallots and herbs.
Ingredients
Scale
- 12 ounces veal cutlets
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 2 large shallots, thinly sliced
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 2 cups chicken broth
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons lemon juice
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
Instructions
- Season flour with salt and pepper and prepare breading bowls.
- Dredge veal in flour, then egg, then panko; refrigerate.
- Cook shallots in butter until crisp; set aside.
- Sauté mushrooms in butter until browned; set aside.
- Pan-fry veal in olive oil until golden; keep warm.
- Make sauce with broth, mustard, lemon, and cream.
- Return mushrooms to sauce and simmer briefly.
- Serve cutlets topped with sauce, shallots, and parsley.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg