Prepare the Veal

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.

Sear the Cutlets

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

Sauté Shallots and Mushrooms

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

Deglaze the Pan

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.

Add Broth

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

Finish the Dish

Veal cutlets

Olive oil

Shallots

Mushrooms

Sherry brandy

Beef broth

Fresh parsley

Salt

Black pepper

TERNERA A LA CORUÑESA

Make TERNERA A LA CORUÑESA Recipe in just 30m. Veal cutlet in sherry brandy and mushroom sauce

Ternera A La Coruñesa Recipe

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