Breaded veal schnitzel with mushrooms

Ready to Cook
Breaded veal cutlet
20 min Preparation
15 min Cooking
2 Portions

Discover our recipe for veal breaded schnitzel topped with a velvety mushroom sauce, a perfect combination of crispiness and creaminess. Easy to prepare, this gourmet dish will delight your taste buds and impress your guests. A real treat for a friendly dinner party or a special occasion, it won’t cost you a fortune but will add a touch of elegance to your table. Let yourself be tempted by this delicious recipe.

Bon appétit!


  • 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
  • 250 ml (1 cup) chicken broth
  • 125 ml (½ cup) cooking cream
  • 5 ml (1 tsp.) cornstarch
  • 15 ml (1 tbsp.) water
  • Salt and pepper to taste
  • 1 sprig of thyme
  • Fresh parsley leaves for garnish


  1. Clean and slice mushrooms.
  2. In a pan, heat olive oil over medium heat. Add mushrooms and cook until golden.
  3. Add minced shallots and continue to cook for 2 minutes.
  4. Add chicken broth and thyme. Allow to reduce
  5. Add cream and bring to a boil.
  6. Dilute cornstarch in 1 tbsp. of water and slowly add it to the sauce mixture. Remove from heat once desired thickness is obtained. Season with salt and pepper to taste. Remove the sprig of thyme.
  7. In another pan, sear cutlets over medium-high heat, 1 to 2 minutes on each side.
  8. Drizzle cutlets with sauce, garnish with fresh parsley leaves, and serve!

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