- In a small saucepan, bring maple syrup to a boil and cook over low heat until syrup has caramelized. Deglaze with cognac and reduce until almost dry. Add broth and mushrooms. Bring to a boil and reduce until sauce is syrupy. Keep warm.
- Place veal slices between two sheets of plastic wrap and flatten slightly with a mallet (flat side) or a rolling pin. Season with salt and pepper. On a plate, flour cutlets and shake to remove any excess.
- In a large non-stick skillet, brown cutlets in butter and oil over high heat, one or two at a time, for about 1 minute on each side. Set aside on a warm plate. Deglaze skillet with reduced sauce. Serve cutlets with sauce. Serve with pasta and steamed vegetables.
You can replace morels with white button mushrooms. Brown them in a separate skillet in a little butter and add as a garnish on cutlets.