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Veal cutlets with cheese

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.

Bon appétit !


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