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Veal Cutlets with Cream of Mushroom
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Escalopes-veau-creme-champignon-154.jpg
PT15M
PT15M
PT30M
In a pot, heat the cream of mushroom and bring it to a boil. Set aside.Flour the cutlets with the seasoned flour.In a pan, cook the floured cutlets on medium heat, 2 minutes per side, to give them a nice colour.Sprinkle with lemon juice and cook for a few seconds.Serve the cutlets topped with cream of mushroom
4
Metro
4
14
5
1
10 oz (285 mL) canned cream of mushroom
1/4 cup (60 mL) seasoned all-purpose flour (ground rosemary and salt)
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) canola oil
4x 4 to 5 oz (120 to 150 g) thin veal cutlets
juice of 1/2 lemon
Veal Cutlets with Cream of Mushroom
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
10 oz
(285 mL)canned cream of mushroom
-
1/4 cup
(60 mL)seasoned all-purpose flour (ground rosemary and salt)
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)canola oil
-
4x 4 to 5 oz
(120 to 150 g)thin veal cutlets
-
juice of 1/2 lemon
Preparation
In a pot, heat the cream of mushroom and bring it to a boil. Set aside.
Flour the cutlets with the seasoned flour.
In a pan, cook the floured cutlets on medium heat, 2 minutes per side, to give them a nice colour.
Sprinkle with lemon juice and cook for a few seconds.
Serve the cutlets topped with cream of mushroom
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
