Milk-Fed Veal Cutlets with Thyme-Flavoured Mushrooms
- Heat half of oil over high heat in a non-stick pan. Salt and pepper veal, then sear for 1 minute on each side, turning only once.
- Remove from pan and keep warm on serving plates. In the same pan, fry shallot and mushrooms in butter over high heat for 5 minutes, stirring occasionally. Deglaze with chicken broth and scrape bottom of pan with a wooden spoon to collect meat juice.
- Reduce by half and add cream and milk. Add mustard and thyme, then continue cooking for 3 to 5 minutes or until sauce is nice and smooth.
- Pour sauce over veal and serve with linguine and extra fine green beans.