Veal Cutlets with Cream Sauce
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INGREDIENTS
1-½ tablespoons butter, for the mushrooms
6 medium mushrooms, cleaned and sliced
3 tablespoons butter, for the veal
4 veal cutlets weighing about 7 to 8 ounces each
Salt and pepper
½ cup dry white wine (preferably Pouilly-Fuisse)
6 tablespoons crème fraiche or heavy creamMelt 1-½ tablespoons of the butter in a small frying pan, then add the mushrooms and cook slowly until they soften; season with salt and pepper, and reserve.
In a large frying pan, melt 3 tablespoons of butter. Salt and pepper the cutlets, then place them in the pan, when the butter starts to foam.
Cook over moderately high heat for 7 to 8 minutes on a side, then remove from the pan and keep warm while making the sauce.
Pour the wine into the pan the veal was cooked in, stirring over high heat to detach any meat juices stuck to it, then add the reserved mushrooms, cream and salt and pepper to taste. Heat the sauce to boiling, pour immediately over the veal, and serve.
Serve with spinach.
Serves 4