Makes 2 servings
|1/2||pound veal cutlets|
|1/2||teaspoon salt, divided|
|1/4||teaspoon freshly ground black pepper, divided|
|1||tablespoon milk or water|
|5||tablespoons unsalted butter, divided|
|2||tablespoons olive oil, divided|
|2||large shallots, chopped (about 1/4 cup)|
|8||ounces exotic mushrooms, such as crimini, oyster, baby bella and shitake*|
|1/2||teaspoon herbes de Provence**|
|1/2||cup reduced-sodium chicken broth|
*Exotic mushrooms make this dish special. However, you can substitute white button mushrooms, if you prefer.
**Herbes de Provence is a mixture of basil, fennel, lavender, marjoram, rosemary, sage, savory and thyme used to season meat, poultry and vegetables.
- Season cutlets with teaspoon salt and 1/8 teaspoon pepper. Lightly beat egg with milk in shallow pan. Place breadcrumbs in second shallow pan. Dip cutlet into egg, shake off excess. Dip in crumbs, turn and coat. Repeat with remaining cutlets.
- Melt 1 tablespoon butter in 1 tablespoon oil in large nonstick skillet over medium-high heat. Cook 1/2 of cutlets until just cooked through and golden brown, about 3 minutes, turning once. Transfer to plate and keep warm. Add remaining butter and oil, and repeat with remaining cutlets.
- Wipe out pan with paper towel to remove any burnt breadcrumbs. Melt remaining 3 tablespoons butter over medium-high heat. Add shallots, and cook 1 to 2 minutes until translucent. Add mushrooms, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper and herbes de Provence. Cook 3 to 4 minutes or until almost all the mushrooms' liquid has evaporated. Add broth and cook 2 to 3 minutes or until thickened slightly.
- Pour mushroom mixture onto cutlets and serve with lemon wedges.
|Saturated Fat||23 g|
|Total Fat||50 g|
|Calories from Fat||66 %|
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