Name: Veal Cutlets with Mushroom and Whiskey Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 large veal cutlets; Salt and pepper; 2 tablespoons (30 ml) flour; 2 tablespoons (30 ml) olive oil; 4 shallots, finely chopped; 1 clove garlic, finely chopped; 3 tablespoons (45 ml) butter; 1 package 1/2 lb (227 g) white button mushrooms, sliced; 1/2 cup (125 ml) whiskey; 3/4 cup (180 ml) beef broth; 1/2 cup (125 ml) 15% cooking cream

Preparation

- Place the cutlets on a work surface. Cover with plastic wrap and flatten with a mallet. Season with salt and pepper.
- Roll the cutlets on themselves and secure with toothpicks. Dust each roll with flour.
- In a skillet, brown the rolled cutlets over high heat in the oil. Season with salt and pepper. Keep warm.
- In the same skillet, soften the shallots and garlic in the butter. Add the mushrooms and cook until all the water has evaporated. Deglaze with the whiskey and reduce by half.
- Add the broth and reduce until almost dry. Add the cream. Return the veal to the skillet. Cover and cook for about 5 minutes on medium heat or until the meat is cooked.
- Adjust the seasoning.
- Serve with vegetables and pasta such as orzo.

Veal Cutlets with Mushroom and Whiskey Sauce

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Ingredients

Preparation

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