Veal Cutlets With Creamy Semolina and Mushrooms

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brush veal with olive oil and season on both sides.
  • Cook for 5 minutes each side or until cooked until your liking (We like medium rare, so did 3 each side).
  • Remove from pan and keep warm.
  • Add butter and mushrooms, season with salt and pepper and cook for 5 minutes or until golden.
  • Add port, bring to the boil and cook for 1 minute.
  • Add the stock, sugar and vinegar and cook for 6-8 minutes, stirring until slightly thickened. Set aside.
  • Place the milk in a saucepan over high heat and bring to the boil. Gradually whisk in semolina until thickened. Remove from heat, add the cheese and cream and stir to combine.
  • Place semolina mixture on each plate and top with veal and mushroom sauce to serve.
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