Ingredients Jump to Instructions ↓

  1. 1/2 ounce dried mushrooms

  2. 1 cup boiling water

  3. 1 pound veal leg cutlets

  4. 1/4 cup all-purpose flour

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon ground black pepper

  7. 1/4 cup (1/2 stick) butter

  8. 3 shallots, peeled and sliced

  9. 1 tablespoon fresh basil, chives, thyme, or rosemary, chopped, or 1 teaspoon dried basil, chives, thyme, or rosemary, crushed

  10. 1/2 cup light cream or half-and-half

  11. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Place mushrooms is a small bowl, add boiling water, soak mushrooms for 20 minutes or until softened. Strain liquid through cheesecloth or a fine strainer, reserving 1/2 cup of the liquid; set aside. Chop mushrooms.

  2. Place veal slices between sheets of waxed paper; pound thin with meat mallet. In a pie plate, stir together flour, salt and pepper; place veal slices in flour mixture to coat both sides.

  3. In a large skillet, melt butter over medium heat; brown veal slices on both sides for about 1 minute per side. Place on warm platter; cover. Add mushrooms to skillet with shallots; cook about 2 minutes or until shallots are softened. Add reserved mushroom liquid; scrape up any crusty bits from bottom of skillet. Boil mixture until reduced by half. Stir in herbs and light cream. Simmer until mixture is heated through. Return meat slices to skillet; cook 1 minute more to heat meat through. Season sauce with salt and pepper.


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