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Veal Cutlets Al Limone with Portobello Mushrooms

Veal Cutlets Al Limone with Portobello Mushrooms

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Heat the oil in a frying pan. Lightly coat the veal cutlets with flour and brown for approx. 1 minute on each side.
  2. Remove from the pan and set aside. In the same pan, sauté the mushrooms and shallot for approx. 1 minute. Deglaze the pan with the white wine.
  3. Reduce by half. Incorporate the Al Limone sauce mix, bring to a boil, and simmer for 2 to 3 minutes. Add the veal to the pan to reheat slightly. Season with salt and pepper, to taste.
  4. Serve with baby potatoes and fresh extra-fine green beans.

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