Veal Cutlets with Parmigiano, Creamed Mushrooms and Spinach
Veal Cutlets with Parmigiano, Creamed Mushrooms and Spinach
Ingredients
- 1 tablespoon (15 ml) cornstarch
- 1 cup (250 ml) chicken broth
- 1/2 lb (225 g) oyster mushrooms, thinly sliced
- 2 tablespoons (30 ml) butter
- 2 cloves garlic, chopped
- 1/2 cup (125 ml) 35% or 15% cream
- 8 cups (2 litres) baby spinach
- Salt and pepper
- 1/2 cup (125 ml) flour
- 2 eggs, lightly beaten
- 3/4 cup (180 ml) grated Parmigiano-Reggiano
- 3/4 cup (180 ml) breadcrumbs
- 4 veal cutlets
- 1/4 cup (60 ml) vegetable oil
Instructions
- In a bowl, dissolve the cornstarch in the broth. Set aside.
- In a large skillet over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper. Add the garlic and sauté for 1 minute. Add the cream and spinach and cook until wilted and tender. Drain the mushroom and spinach mixture, reserving the cooking liquid. Adjust the seasoning. Keep warm. Return the cooking liquid to the skillet and add the broth and cornstarch mixture. Bring to a boil while whisking. Adjust the seasoning. Keep warm.
Veal Cutlets with Parmigiano, Creamed Mushrooms and Spinach