Breaded Veal with 3 Mushroom Sauce - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

163 g/5.7 oz

Ingredients

	Metric	Imperial
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 Cutlette	25 Each	25 Each
Provolone Cheese, sliced	25 slices	25 slices

Preheat oven to 350° F (177°C).
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.
Add mushrooms to the shallots. Cook over low heat until wine evaporates and mushrooms are softened approximately 5 minutes.
In a small bowl, combine butter and flour. Whisk to make roux.
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.
Arrange veal cutlettes on baking sheets lined with parchment paper. Top each cutlet with one slice cheese. Bake veal cutlettes for 15 to 20 minutes or until internal temperature is 165°F (74°C).
Serve veal cutlette with 2 tbsp (20 ml) mushroom sauce. GARNISH: Sprinkle chopped parsley on top.

Serve with mashed potatoes or parsley egg noodles.