Breaded Veal Cutlet with Mushroom Gravy and Spaetzle

Ingredients

• 4 pieces veal cutlets
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 8 oz mushrooms
• 12 oz spaetzle
• ½ cup heavy cream
• 2 tbsp parsley

Instructions

1. 1

   Pound the 4 veal cutlets to 1/4-inch thickness. Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.

2. 2

   Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to coat. Set aside on a plate.

3. 3

   Heat 2 tbsp oil in a large skillet over medium-high. Cook the cutlets in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a plate.

4. 4

   In the same skillet, add 1 tbsp butter and the 8 oz sliced mushrooms. Cook over medium-high until browned and tender, about 5 minutes.

5. 5

   Stir in 0.5 cup heavy cream and 0.5 cup water. Simmer until slightly thickened, about 3 minutes. Season with salt and pepper.

6. 6

   Meanwhile, cook the 12 oz spaetzle in boiling salted water according to package directions, about 3-4 minutes. Drain well.

7. 7

   Serve the cutlets over the spaetzle, spoon the mushroom gravy over the top, and garnish with the 2 tbsp chopped parsley.

Tools you’ll need

• meat mallet
• large skillet
• shallow dishes
• pot for boiling

More recipes like this

• 

  Avocado Tomato Quinoa Salad

  30 min

• 

  Baked Pasta with Broccoli

  30 min

• 

  Arugula and Feta Bruschetta

  20 min

• 

  Beet and Fruit Salad with Goat Cheese

  50 min