Veal with Mushrooms

Instructions

1. Season the veal cutlets with salt and pepper on both sides. Use a meat mallet to pound the cutlets to about 1/4 inch thickness if not already thin.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the veal cutlets and cook for about 2-3 minutes on each side until browned. Transfer to a plate and cover with foil to keep warm.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and cook until soft, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the sliced mushrooms to the skillet and cook, stirring occasionally, for about 5 minutes, or until the mushrooms are browned and have released their moisture.
5. Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes until the wine reduces slightly.
6. Add the chicken broth to the skillet. Bring to a simmer and cook for another 5 minutes. Reduce the heat to low and stir in the heavy cream. Allow the sauce to thicken, which should take about 5 more minutes.
7. Return the veal cutlets to the skillet, and spoon some of the mushroom sauce over the top. Cook over low heat for an additional 5 minutes to reheat the veal and allow the flavors to meld.
8. Taste and adjust the seasoning with more salt and pepper if needed. Sprinkle with fresh parsley before serving.