Grain Fed veal
Breaded veal cutlet
15 min Preparation
10 min Cooking
4 Portions

It doesn’t have to be complicated to feed the family in a quick and delicious way. You just need to know the right shortcuts! Fontaine Family’s breaded veal cutlets are an excellent starting point for a quick dinner. Really tasty and quick to cook, they are the perfect quick fix for those fast-paced weeknights.

This recipe designed for Air Freyer fans is sure to impress your guests.


  • 15 ml (1 tablespoon) olive oil
  • 2 containers white mushrooms, 227 g each, thinly sliced
  • 4 Fontaine Family breaded veal cutlets (2 packages)
  • 250 ml (1 cup) grated Italian cheese blend
  • 125 ml (1/2 cup) dry shallots (French), chopped
  • 125 ml (1/2 cup) white wine
  • 10 ml (2 tsp.) fresh thyme, chopped or 2.5 ml (1/2 tsp.) dried thyme
  • 250 ml (1 cup) 15% cooking cream
  • Salt and freshly ground pepper to taste


  1. In a large skillet, heat oil over medium-high heat. Cook and stir mushrooms for 3 to 5 minutes. Remove from heat and let cool.
  2. Preheat hot-air fryer to 205°C (400°F).
  3. Place veal cutlets in fryer basket, then spray with oil. Cook for 2 to 3 minutes. Turn cutlets over and cook for an additional 2 to 3 minutes.
  4. Add mushrooms and cheese mixture to cutlets. Continue cooking for 2 to 3 minutes, until the cheese begins to brown.
  5. While the cutlets are cooking, place the shallots, wine and thyme in a saucepan. Bring to a boil, then simmer over medium-low heat for 2 to 3 minutes, until all the liquid has evaporated.
  6. Pour the cream into the saucepan, then season with salt and pepper. Return to a boil, then simmer over low heat for 3-5 minutes, until the cream has reduced by half.
  7. Spoon the sauce over the breaded veal cutlets and serve.

Side dishes

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