Veal Cutlets With Wild Mushrooms

Ingredients

• 8 veal cutlets (about 1 1/2 lb total weight)
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon dried tarragon
• salt & freshly ground black pepper, to taste
• 1 tablespoon unsalted butter (plus more, if needed)
• 1 tablespoon olive oil
• 1 lb wild mushroom, brushed clean and chopped (such as chanterelles, porcini, morels, shiitakes, or a combination)
• 1/4 cup sherry wine (can also use marsala)
• 1/2 cup chicken stock (or veal stock)
• 2 tablespoons tomato paste
• 2 tablespoons heavy cream (or sour cream)

Directions

1. 1

   Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.

2. 2

   In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.

3. 3

   Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.

4. 4

   Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.