Skip to content
Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
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
4
3 12 5 1
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
12 Votes
4
Veal Cutlets with Cream of Mushroom
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)
    You might like:

    Flyer Deal  (1)
    QUAKER MUFFIN MIX

    QUAKER MUFFIN MIX

    2 for $7.00

    900 g SELECTED VARIETIES OR 3.99 EA.


  • 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
    You might like:

    Flyer Deal  (1)
    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.