Veal Cutlets With Wild Mushrooms

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Dh and i made this delicious dish for dinner a few nights ago. we used veal scallopine instead of the cutlets and it still turned out great. from williams-sonoma steak and chop" cookbook."

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Steps

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Place the veal cutlets between 2 pieces of parchment paper or plastic wrap.

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Using a meat mallet or rolling pin , flatten the cutlets to an even thickness of about 1 / 4 inch.

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In a shallow bowl or deep plate , mix together the flour , paprika , tarragon , 2 tsp salt , and 1 tsp pepper.

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Dredge the veal on both sides in the seasoned flour , shake off the excess , and set aside.

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In a large frying pan , melt the 1 tb butter with the olive oil over medium-high heat.

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When the butter is foaming , add the veal , in batches to avoid crowding , and saute , turning once or twice , until lightly browned on both sides , 5-6 minutes.

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Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.

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Add more butter if needed and add the mushrooms to the pan.

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Saute , stirring often , until softened and lightly browned , 4-5 minutes.

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Stir in the sherry , stock , and tomato paste.

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Raise the heat to high and cook , stirring often , until the sauce thickens , 3-5 minutes'.

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Ingredients

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veal cutlets, all-purpose flour, paprika, dried tarragon, salt & freshly ground black pepper, unsalted butter, olive oil, wild mushroom, sherry wine, chicken stock, tomato paste, heavy cream