With Veal Recipe

Tenderize and season

Pat veal cutlets dry with paper towels. If they are thicker than 1/4", place between plastic wrap and gently pound with a meat mallet to 1/4" thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Marinate

In a shallow bowl combine minced garlic, lemon juice, 3 Tbsp olive oil and thyme. Add the seasoned veal, turn to coat, cover and refrigerate for 15–30 minutes (no more than 1 hour) to let flavors develop.

Prepare coating

Set up a dredging station: in one shallow plate place the flour mixed with grated Parmesan (if using) and the remaining 1/2 tsp kosher salt; in a shallow bowl whisk the egg with 2 Tbsp milk until combined.

Bread the veal

Remove veal from marinade and let excess drip off. Dredge each cutlet first in flour (shake off excess), then in the egg wash (coat completely), then a quick second light dusting of flour for an even crust. Place on a plate while heating the pan.

Pan-fry

Heat a large skillet over medium-high heat and add 3 Tbsp vegetable oil and 1 Tbsp olive oil (from the marinade if desired). When oil shimmers (about 325–350°F surface temperature), add cutlets in a single layer without crowding. Cook 2–3 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 145°F. Transfer cooked cutlets to a warm plate and tent loosely with foil to rest while you make the sauce.

Sauté shallot and mushrooms

Reduce heat to medium. In the same skillet add 2 Tbsp butter and 1 Tbsp olive oil. Add the chopped shallot and sauté until translucent, about 1 minute. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5–6 minutes.

Deglaze and reduce

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, approximately 3–5 minutes.

Finish sauce

Stir in 3 Tbsp chicken stock and 1 tsp Dijon mustard, mixing to combine. Reduce heat to low and whisk in 2 Tbsp heavy cream and remaining 1/4 tsp black pepper. Taste and add up to 1/4 tsp more salt if needed. Swirl in the remaining 1 Tbsp butter for shine and finish with 2 Tbsp chopped fresh parsley. Return veal cutlets to the pan for 30–60 seconds just to warm and coat with sauce.

Transfer veal to warmed plates, spoon mushrooms and sauce over each cutlet, garnish with chopped parsley and serve with lemon wedges on the side. Squeeze a little lemon over the veal just before eating to brighten flavors.