Breaded veal schnitzel with mushrooms
Ready to Cook
Breaded veal cutlet
30 min
Preparation
20 min
Cooking
2
Portions
Ingredients
- 2 ready to cook breaded veal cutlets Fontaine Family
- olive oil, as required
- 2 shallots, minced
- 250 g (1 package) of your choice of mushrooms
- 30 ml (2 tbsp.) of brandy or cognac
- 250 ml (1 cup) chicken broth
- 125 ml (½ cup) cooking cream
- 10 ml (2 tsp.) Dijon mustard
- 5 ml (1 tsp.) cornstarch
- 15 ml (1 tbsp.) water
- 1 sprig of thyme
- Fresh parsley leaves for garnish
Preparation
- Clean and slice mushrooms.
- In a pan, heat olive oil over medium heat. Add mushrooms and cook until golden.
- Add minced shallots and continue to cook for 2 minutes.
- Deglaze pan with cognac.
- Add chicken broth and thyme. Allow to reduce
- Add cream and bring to a boil.
- Add Dijon mustard.
- Dilute cornstarch in 1 tbsp. of water and slowly add it to the sauce mixture. Remove from heat once desired thickness is obtained. Remove the sprig of thyme.
- In another pan, sear cutlets over medium-high heat, 1 to 2 minutes on each side.
- Drizzle cutlets with sauce, garnish with fresh parsley leaves, and serve!