Ternera A La Coruñesa Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Season the veal cutlets with salt and black pepper on both sides.

2. 2

   Sear the Cutlets

   In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and sear for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

3. 3

   Sauté Shallots and Mushrooms

   In the same skillet, add the chopped shallots and sauté until translucent. Add the sliced mushrooms and cook until they are soft.

4. 4

   Deglaze the Pan

   Pour in the sherry brandy and scrape the bottom of the pan to release any browned bits. Let it simmer for a minute.

5. 5

   Add Broth

   Add the beef broth to the skillet and bring to a simmer. Return the veal cutlets to the pan, cover, and cook for another 5-7 minutes until the cutlets are cooked through.

6. 6

   Finish the Dish

   Sprinkle the chopped fresh parsley over the dish before serving. Adjust seasoning with salt and pepper to taste.