Served with mashed potatoes or rice of your choice, these cutlets will be a hit at your next supper!
8 to 12 veal cutlets
2 cups flour
225g mushrooms (cut into quarters)
1 cup grated cheese
2 French shallots (chopped)
1/2 cup white wine
1 cup demi-glace sauce (Knorr in a bag)
3/4 cup 15% cooking cream
Butter & oil
Preheat the oven to 400°F.
Pour the flour into a dish. Flour the cutlets and shake to remove the excess.
Lightly brown the cutlets in a pan in butter and oil (olive).
Place the cutlets in a single row in an oven-proof Pyrex dish.
In the same skillet, soften the shallots and mushrooms.
Add the wine and reduce by half.
Add the demi-glace and reduce by a third.
Add the cream. Salt and pepper to taste.
Pour over the cutlets and cover with the cheese.
Bake for 20 minutes.