Veal cutlets with mushrooms - a very aromatic and mouth-watering dish. The meat is juicy and tender, and fresh champignons become the perfect complement in combination with a special thick sauce.
Pick your recipe
You will need
- - 500 g of veal
- - 100 g spinach
- - 100 g of fresh champignons
- - 100 g of cheese
- - breadcrumbs
- - salt
- - pork fat
- - flour
- - 1 glass of milk
Instruction manual
1
Cut the veal into large pieces and beat them carefully with a meat hammer. Bread each cutlet and fry in vegetable oil until crisp.
2
Cover the bottom of a small saucepan with spinach leaves. Lay the cooked patties on top. Cut the mushrooms into slices and lightly fry. Put the prepared mushrooms on meat preparations.
3
Prepare the sauce separately. Melt pork fat in a stewpan, add one tablespoon of flour and the same amount of ketchup, mix all the ingredients with milk. The readiness of the sauce can be determined by the thick consistency and aroma reminiscent of roasted nuts. The mixture must be prepared with constant stirring.
4
Pour the patties with the prepared sauce and simmer the dish for 10-15 minutes. Serve these cutlets on the table separately or with stewed spinach leaves. Additionally, you can sprinkle the dish with slices of boiled carrots during its preparation.