Recipe information
Veal in a mushroom and pea sauce
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Meat
Vegetables
Liquids
Herbs and Spices
Other
Preparation
1. Prepare the Veal
Season the veal cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the veal and cook for about 3-4 minutes on each side until browned. Remove from skillet and set aside.
2. Cook the Vegetables
In the same skillet, add the shallots and garlic. Sauté for 2 minutes until fragrant. Add the mushrooms and cook until they are soft, about 5 minutes.
Sauce Creation
1. Make the Sauce
Pour in the white wine and chicken broth into the skillet. Stir in the thyme and bring the mixture to a simmer. Let it cook for about 5 minutes.
2. Add Peas and Veal
Add the frozen peas to the sauce, then return the veal to the skillet. Simmer for an additional 5 minutes until everything is heated through and the sauce has thickened slightly.
Finishing Touches
1. Serve
Serve the veal topped with the mushroom and pea sauce. Garnish with grated Parmesan cheese and chopped parsley.