Veal Supreme
Indulge in the rich, velvety elegance of Veal Supreme, a dish that combines tender pan-seared veal cutlets with a luxurious mushroom cream sauce. Perfectly seasoned and lightly floured, the cutlets are golden-browned to perfection before being bathed in a decadent blend of sautéed shallots, garlic, earthy mushrooms, and a splash of dry white wine. Simmered with heavy cream, chicken stock, and fragrant thyme, this dish boasts a sophisticated depth of flavor that’s perfect for a special occasion or an elevated weeknight meal. Finished with fresh parsley and served alongside comforting sides like mashed potatoes or steamed vegetables, Veal Supreme is a show-stopping recipe that pairs simplicity with gourmet flair.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 pieces shallots, finely minced
- 2 pieces garlic cloves, minced
- 1 cups white mushrooms, sliced
- 0.5 cups dry white wine
- 0.5 cups heavy cream
- 0.5 cups chicken stock
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Place the veal cutlets on a clean workspace and gently pound them with a meat mallet to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the seasoned flour, shaking off the excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once the butter is melted and bubbly, add the veal cutlets and cook for 2-3 minutes per side until golden brown. Remove the cutlets and set them aside on a plate.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced shallots and garlic. Sauté for 2 minutes until aromatic.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes until softened and golden brown.
Deglaze the skillet by pouring in the white wine. Stir to scrape up any browned bits from the bottom of the pan, then let the wine simmer and reduce by half, about 2 minutes.
Pour in the chicken stock and heavy cream. Add the thyme leaves and stir. Simmer the sauce for 3-4 minutes until slightly thickened.
Return the veal cutlets to the skillet, spoon the sauce over them, and let them simmer together for 5 minutes to heat through.
Garnish with freshly chopped parsley before serving. Serve hot with sides like mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2291 mg | 49% | |
*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.
