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Breaded veal schnitzel with mushrooms
Ready to Cook
Breaded veal cutlet
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
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!
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