· 8 veal cutlets
· 3 tbsp olive oil
· 3 tbsp butter
· 1 pound fresh mushrooms, sliced
· 2 large shallots, sliced
· 2 cloves garlic, finely chopped
· 2 sprigs fresh thyme, chopped
· 1 sprig fresh tarragon, chopped or tied with butcher’s twine (to be removed before serving)
· 1/2 cup dry white wine
· 1 tbsp cognac (optional)
· 1/2 cube of Knorr chicken bouillon
· 1 cup heavy cream
· 1 teaspoon honey
· 1/4 cup chopped pecans (optional, but they add a nutty flavor and an interesting crunch)
· 2 tablespoons chopped fresh parsley
· Salt and freshly ground black pepper
· Chopped parsley and whole fresh chives for garnish
- 1.
Pat the veal cutlets dry with paper towels (very important). Season both sides of the cutlets with salt and freshly ground pepper. In a large skillet, heat the oil until it begins to smoke slightly.
- 2.
Cook the cutlets over high heat in hot oil for 1 minute on each side (three cutlets at a time, to prevent them from boiling).
Remove from the pan and set aside.
- 3.
Melt the butter in the same pan. Add the mushrooms, shallots, and pecans. Season with salt and pepper. Sauté over medium-high heat for 5 to 8 minutes or until tender.
- 4.
Add the garlic and cook for one minute.
- 5.
Add the wine, cognac, honey, thyme, and tarragon, stirring to deglaze the browned bits from the pan. Boil over high heat for 2–3 minutes until reduced.
- 6.
Dissolve 1/2 cube of Knorr Chicken Bouillon in ½ cup of hot water. Bring to a boil.
- 7.
Stir in the cream and bring to a boil. Reduce the heat to medium and cook for 2 minutes, stirring, or until thickened. For a thicker sauce, add 1 teaspoon of cornstarch well diluted in 1 teaspoon of cold water.
- 8.
Stir in the parsley. Adjust the seasoning to taste. Add the reserved veal cutlets with their cooking juices. Reheat for one minute.
- Notes.
Serve with pasta, couscous, or rice.
Enjoy!
