3/4 cup of butter
2 tablespoons of olive oil
1 kg of veal cutlets, sliced into thin strips
30 g of dried mushrooms
4 tablespoons of chopped onion
3/4 cup of white wine (dry)
1 3/4 cups of heavy cream
Salt and black pepper to taste
3/4 cup of butter
2 tablespoons of olive oil
1 kg of veal cutlets, sliced into thin strips
30 g of dried mushrooms
4 tablespoons of chopped onion
3/4 cup of white wine (dry)
1 3/4 cups of heavy cream
Salt and black pepper to taste
1
In a large skillet over high heat, melt one tablespoon of butter with one tablespoon of olive oil
Once it stops foaming, gradually add half of the veal cutlets
Let them lightly brown
Transfer the veal to a bowl, separating it from the sauce that forms. Reserve
Repeat the process with the remaining veal
2
Soak the mushrooms in warm water for 20 minutes, then drain and reserve
In the same skillet, melt the remaining butter over medium heat
Sauté the onion for three minutes without stopping to stir
Add the reserved mushrooms until they're tender
Add the wine and cook over high heat until it simmers
Mix in the heavy cream, reserved sauce, salt, and black pepper
Reduce the heat and let the sauce reduce to half
3
Check the seasoning and add the veal cutlets to the sauce
Cook for two minutes and serve
Serves - 6 portions
Calories - 593 per serving
Easy
