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Veal Cutlets with Cream of Mushroom https://www.metro.ca/userfiles/image/recipes/Escalopes-veau-creme-champignon-154.jpg PT15M PT15M PT30M
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
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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) butter 1 Tbsp. (15 mL) canola oil 4x 4 to 5 oz (120 to 150 g) thin veal cutlets juice of 1/2 lemon
Veal Cutlets with Cream of Mushroom

Veal Cutlets with Cream of Mushroom

Rate this recipe
14 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    (285 mL)
    canned cream of mushroom
  • 1/4 cup
    (60 mL)
    seasoned all-purpose flour (ground rosemary and salt)
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  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 4x 4 to 5 oz
    (120 to 150 g)
    thin veal cutlets
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  • juice of 1/2 lemon
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Imprimer ma sélection

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

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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