Veal Cutlets with Wild Mushroom Sauce

Veal Cutlets with Wild Mushroom Sauce

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Veal Cutlets with Wild Mushroom Sauce

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.

Veal Cutlets with Wild Mushroom Sauce


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The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.