Description
Thin, golden veal cutlets in a creamy white wine mushroom sauce, ready in 40 minutes. Cozy, elegant, and full of flavor—just like your favorite Italian trattoria.
Ingredients
Scale
- 3 veal cutlets (about ½ pound)
- ¼ cup all-purpose flour
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 2 tablespoons lemon juice
- ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon chicken base (like Better Than Bouillon)
- ¾ cup heavy whipping cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups sliced mushrooms
- 1 sprig fresh rosemary (leaves only)
Instructions
- Whisk flour, garlic salt, and pepper in a tray. Dredge veal cutlets on both sides.
- Heat olive oil in a skillet over medium-high. Sear cutlets 1 min per side; remove and keep warm.
- Add garlic and butter to pan; stir until butter melts.
- Add lemon juice, wine, chicken base, and cream. Whisk to combine.
- Stir cornstarch and water together, then add to skillet. Whisk until thickened.
- Add mushrooms and rosemary. Simmer until mushrooms are tender and sauce is thick.
- Return veal to skillet, coat with sauce, and heat through. Serve hot.
Notes
Swap veal for chicken or pork if needed. Omit mushrooms for picky eaters. Use a good drinking wine for the sauce. Store leftovers in fridge for up to 4 days; reheat gently.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg