Recipe for veal cutlet with mushroom sauce. Serve the delicious veal hot, with a side dish of your choice.
Veal cutlet with mushroom sauce - Milan Mijović
Recipe for veal cutlet with mushroom sauce. Serve the delicious veal hot, with a side dish of your choice.
- 2,5 kg veal cutlet
For breading:
- 50 grams of flour
For heat treatment:
- 150 g of oil
For seasoning:
- 20 gr of salt
To prepare the mushroom sauce:
- 100 grams of onion
- 300 g of mushrooms
- 50 grams of flour
- 1 dl sweet cream
- 5 dl demiglas
- 5 g pepper (ground)
- 10 gr of salt
- 1 bunch parsley
- Preparation of mushroom sauce - In a bowl with half-roasted onion, add finely chopped mushrooms and fry at a higher temperature. When the mushrooms soften about 70%, add flour. Stirring lightly with a whisk, it is fried until the flour turns a light brown color, when everything is poured, mixed with demi-glace and left to boil for a moment. The color, thickness and flavor of this sauce, with gentle stirring, is improved by adding sweet cream, pepper, salt and finely chopped parsley.
- Frying the cutlet: Only one side of the prepared cutlet should be coated, and from that side placed in a pan (pan) for frying, on moderately heated shallow fat. When frying, the heat is transferred to the meat through heated fat, which is exposed only once on each side, for 2 minutes. When the lower side becomes golden yellow by frying, and drops of meat juice appear on the upper side, the cutlet should be turned over. Frying continues until the cutlet turns a golden yellow color on the other side and until small drops of meat juice appear on the upper fried side, and then the meat is thermally processed, i.e. fried. During this heat treatment, the meat should not be poked or pressed, so that the meat juice does not come out. Seasoning: in the last moments of thermal processing, the meat needs to be salted.
- Serving the cutlet separately: When this cutlet is served separately, then at the beginning of the upper narrow part of the bottom of the oval, the formed rice and French fries are placed. When serving, the first fried cutlet, in an oblique position, is carefully placed on the free part of the bottom of the oval, resting the rib bone on the side dish. The second cutlet, in the same position, is placed on the empty part of the bottom of the oval, resting on the already placed cutlet. The complex cutlets are covered with mushroom sauce and decorated with finely chopped preshun leaves.
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