Veal Cutlets Al Limone with Portobello Mushrooms
- Heat the oil in a frying pan. Lightly coat the veal cutlets with flour and brown for approx. 1 minute on each side.
- Remove from the pan and set aside. In the same pan, sauté the mushrooms and shallot for approx. 1 minute. Deglaze the pan with the white wine.
- Reduce by half. Incorporate the Al Limone sauce mix, bring to a boil, and simmer for 2 to 3 minutes. Add the veal to the pan to reheat slightly. Season with salt and pepper, to taste.
- Serve with baby potatoes and fresh extra-fine green beans.