Veal with Mushroom Sauce
Indulge in the elegance of this Veal with Mushroom Sauce recipe, a gourmet masterpiece perfect for weeknight dinners or special occasions. Tender veal cutlets are lightly coated in flour and pan-seared to golden perfection, then smothered in a luscious mushroom sauce made with earthy cremini mushrooms, aromatic shallots, a splash of dry white wine, and a touch of cream for velvety richness. Fresh thyme adds a fragrant herbal note, while the optional parsley garnish offers a pop of color and freshness. Ready in just 40 minutes, this dish pairs beautifully with creamy mashed potatoes, buttered noodles, or steamed vegetables, making it a versatile yet luxurious meal. Elevate your dinner table with this comforting yet sophisticated recipe!
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 0.5 cup dry white wine
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the veal cutlets on both sides with salt and black pepper.
Lightly dredge the veal cutlets in flour, shaking off the excess.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until butter is melted and foamy.
Add the veal cutlets to the skillet and cook for 2-3 minutes per side, or until golden brown and just cooked through. Work in batches if needed. Remove the cutlets from the skillet and set them aside on a plate, keeping them warm.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet.
Add the chopped shallots and cook for 2 minutes, stirring until softened.
Stir in the minced garlic and sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Pour in the white wine, scraping the bottom of the skillet to deglaze and loosen any browned bits. Let the wine simmer for about 2 minutes to reduce slightly.
Add the chicken broth and thyme leaves, and bring the mixture to a gentle simmer. Cook for another 3-5 minutes, allowing the sauce to reduce and thicken slightly.
Stir in the heavy cream, and cook for another 2-3 minutes, stirring occasionally, until the sauce becomes rich and creamy.
Return the veal cutlets to the skillet, spoon the mushroom sauce over the top, and cook for 1-2 minutes to warm everything through.
Taste the sauce and adjust seasoning with more salt or pepper, if needed.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 619 mg | 13% | |
*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.
