Veal Cutlets with Wild Mushrooms
Elevate your dinner table with these elegant Veal Cutlets with Wild Mushrooms, a dish that combines tender veal, earthy mushrooms, and a creamy wine-infused sauce for a restaurant-quality meal you can prepare at home. Perfectly pan-seared veal cutlets are paired with a medley of wild mushrooms, including cremini, shiitake, or chanterelles, bringing a rich, woodsy flavor to this sophisticated recipe. A splash of dry white wine and velvety cream blend seamlessly with aromatics like garlic and shallots for a luscious sauce that’s both indulgent and easy to make. Garnished with fresh parsley and ready in under 40 minutes, this dish is ideal for special occasions or an unforgettable weeknight dinner. Serve it with buttery mashed potatoes or crisp steamed vegetables for a complete, crowd-pleasing meal. Keywords: veal cutlets, wild mushroom sauce, creamy sauce, elegant dinner recipe, quick gourmet meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces veal cutlets
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 shallots, finely chopped
- 2 cups wild mushrooms, sliced (e.g., cremini, shiitake, or chanterelles)
- 0.5 cups dry white wine
- 0.75 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the veal cutlets in batches, being careful not to overcrowd the pan.
Cook the veal cutlets for 2-3 minutes on each side until golden brown and fully cooked. Remove them from the skillet and set aside on a plate tented with foil to keep warm.
Add the remaining tablespoon of olive oil and butter to the skillet. Stir in the minced garlic and chopped shallots, cooking for 1-2 minutes until fragrant and translucent.
Add the sliced wild mushrooms to the skillet. Sauté for about 5-7 minutes until they release their moisture and become golden brown.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Pour in the chicken broth and simmer for another 3-4 minutes, allowing the flavors to meld together.
Lower the heat and stir in the heavy cream. Cook for 2-3 minutes until the sauce thickens slightly. Adjust seasoning with additional salt and pepper, if needed.
Return the veal cutlets to the skillet, coating them with the mushroom sauce. Heat for an additional 1-2 minutes until warmed through.
Sprinkle the dish with freshly chopped parsley and serve the veal cutlets alongside your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2681 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
