Veal Cutlets With Wild Mushrooms

Recipe by Dr. Jenny
READY IN: 30mins


  • 8
    veal cutlets (about 1 1/2 lb total weight)
  • 1
    tablespoon paprika
  • 1
    tablespoon dried tarragon
  • salt & freshly ground black pepper, to taste
  • 1
    tablespoon unsalted butter (plus more, if needed)
  • 1
    tablespoon olive oil
  • 1
    lb wild mushroom, brushed clean and chopped (such as chanterelles, porcini, morels, shiitakes, or a combination)
  • 14
    cup sherry wine (can also use marsala)
  • 12
    cup chicken stock (or veal stock)
  • 2
    tablespoons tomato paste
  • 2
    tablespoons heavy cream (or sour cream)


  • Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
  • In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
  • Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
  • Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.