Recipe #154
Veal Cutlets with Cream of Mushroom
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 thin veal cutlets, 4 to 5 oz. (120 to 150 g)
- 10 oz. (285 mL) canned cream of mushroom
- 1 Tbsp. (15 mL) canola oil
- 1/4 cup (60 mL) seasoned all-purpose flour (ground rosemary and salt)
- 1 Tbsp. (15 mL) butter
- Juice of 1/2 lemon
Preparation
In a pot, heat the cream of mushroom and bring it to a boil. Set aside.
Flour the cutlets with the seasoned flour.
In a pan, cook the floured cutlets on medium heat, 2 minutes per side, to give them a nice colour.
Sprinkle with lemon juice and cook for a few seconds.
Serve the cutlets topped with cream of mushroom
Suggestion
Flattening the cutlets makes them more malleable; this way, they will also cook more quickly.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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