Veal Cutlets with Cream of Mushroom

Veal Cutlets with Cream of Mushroom
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 10 oz
    (285 mL)

    canned cream of mushroom

  • 1/4 cup
    (60 mL)

    seasoned all-purpose flour (ground rosemary and salt)

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    canola oil

  • 4x 4 to 5 oz
    (120 to 150 g)

    thin veal cutlets

  • juice of 1/2 lemon


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

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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