Ternera 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 pan, heat the olive oil over medium-high heat. Add the veal cutlets and sear for about 3-4 minutes on each side until browned. Remove from the pan and set aside.

3. 3

   Sauté the Vegetables

   In the same pan, add the butter. Once melted, add the chopped onion and minced garlic, cooking until the onion is translucent. Then add the sliced mushrooms and cook until they are soft and browned.

4. 4

   Deglaze the Pan

   Pour in the sherry brandy and scrape up any browned bits from the bottom of the pan. Allow it to simmer for about 2 minutes.

5. 5

   Add Broth and Combine

   Add the broth to the pan, stirring to combine. Return the veal cutlets to the pan and let everything simmer together for about 10 minutes, allowing the flavors to meld.

6. 6

   Garnish and Serve

   Before serving, sprinkle with chopped fresh parsley. Serve the veal cutlets with the mushroom sauce over them.