Maple Leaf Foodservice

Breaded Veal with 3 Mushroom Sauce

Featured Maple Leaf Product: Breaded Veal Cutlet (44422)


Olive oil 60 ml 2 Fl oz
Garlic, Fresh minced 7.5 ml 1½ tsp
Shallots, Fresh minced 15 ml 1 tbsp
White Mushroom, Fresh sliced 375 ml 1.6 cups
Shitake Mushroom, Fresh sliced 125 ml ½ cup
Oyster Mushroom, Fresh sliced 250 ml 1.1 cups
Butter 50 ml 1.7 Fl oz
Flour 75 ml 2.5 Fl oz
Pepper 5 ml 1 tsp
Cream, 5% 125 ml 1/2 cup
Breaded Veal Cutlet 25 Each 25 Each
Provolone Cheese, sliced 25 slices 25 slices


  • 1. Preheat oven to 350° F (177°C).
  • 2. In a saucepan over medium-high heat, heat olive oil. Add garlic and shallots. Cook for 3 to 4 minutes or until shallots are softened.
  • 3. Add mushrooms to the shallots. Cook over low heat until wine evaporates and mushrooms are softened approximately 5 minutes.
  • 4. In a small bowl, combine butter and flour. Whisk to make roux.
  • 5. Add roux to mushroom mixture and stir to combine. Add cream gradually and stir constantly. Cook for 1 to 2 minutes or until sauce thickens. Add pepper.
  • 6. Arrange veal cutlets on baking sheets lined with parchment paper. Top each cutlet with one slice cheese. Bake veal cutlets for 15 to 20 minutes or until internal temperature is 165°F (74°C).
  • 7. Serve veal cutlet with 2 tbsp (20 ml) mushroom sauce. GARNISH: Sprinkle chopped parsley on top.

Suggested Accompaniments

Serve with mashed potatoes or parsley egg noodles.
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