Veal with White Wine and Mushrooms
A savory and elegant dish featuring tender veal cooked with aromatic white wine and mushrooms, perfect for a special dinner.
Nutrition
Calories: 320cal
Carbohydrate: 4g
Protein: 36g
Fat: 16g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 1 pound veal cutlets, pounded thin
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the veal cutlets with salt and pepper on both sides. Then, lightly dust them with flour, shaking off any excess.
- Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter has melted and the oil is hot, carefully place the veal cutlets in the skillet. Cook them for 2-3 minutes on each side until they are golden brown. Use tongs for easy flipping.
- Remove the veal from the skillet and place it on a plate. Using the same skillet, add the mushrooms and garlic. Sauté for 5 minutes, or until the mushrooms are browned and the garlic is fragrant. Stir frequently to prevent burning.
- Pour the white wine and chicken broth into the skillet. Increase the heat to bring the mixture to a gentle simmer, scraping up any brown bits from the bottom of the pan with a wooden spoon. This step releases all the flavor accumulated during cooking, creating a rich sauce.
- Return the veal cutlets to the skillet, submerging them partially in the sauce. Reduce the heat to low and cover the skillet. Let the veal simmer gently for 20 minutes, or until cooked through and tender.
- Transfer the veal cutlets to serving plates. Continue to cook the sauce uncovered over medium heat for an additional 3-5 minutes, or until it thickens to your liking. Pour the sauce over the veal, sprinkle with chopped parsley, and serve immediately.
