18 Jul Veal Cutlets with Wild Mushroom Sauce
Posted at 13:53h
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Ingredients:
8 veal cutlets
60 ml (4 tbsp.) butter
10 ml (2 tsp.) olive oil
500 ml (2 cups) wild mushrooms
1 clove of garlic, minced
10 ml (2 tsp.) of rosemary sprigs
125 ml (½ cup) red wine
500 ml (2 cups) veal demi-glace
Preparation:
1
In a frying pan over high heat, sear the cutlets two at a time in the butter and oil. Set aside.
2
Sauté the mushrooms in the frying pan for 2 minutes on each side.
3
Add the garlic and rosemary sprigs and stir. Add the wine and reduce by half.
4
Add the demi-glace and reduce by half. Add the cutlets and cook them in the sauce for one minute. Serve.
Ingredients
8 veal cutlets
60 ml (4 tbsp.) butter
10 ml (2 tsp.) olive oil
500 ml (2 cups) wild mushrooms
1 clove of garlic, minced
10 ml (2 tsp.) of rosemary sprigs
125 ml (½ cup) red wine
500 ml (2 cups) veal demi-glace
Directions
1
In a frying pan over high heat, sear the cutlets two at a time in the butter and oil. Set aside.
2
Sauté the mushrooms in the frying pan for 2 minutes on each side.
3
Add the garlic and rosemary sprigs and stir. Add the wine and reduce by half.
4
Add the demi-glace and reduce by half. Add the cutlets and cook them in the sauce for one minute. Serve.