Pan-Seared Veal Cutlets with Creamy Mushroom Sauce and Garlic Mashed Potatoes
Tender pan-seared veal cutlets topped with a rich creamy mushroom sauce, served alongside buttery garlic mashed potatoes and steamed broccoli. An elegant yet satisfying dinner.
Pan-Seared Veal Cutlets with Creamy Mushroom Sauce and Garlic Mashed Potatoes is a dinner recipe ready in about 45 minutes. Each serving has approximately 998 kcal, 78g protein, 117g carbs, 29g fat. It fits a high-protein diet.
Peel and cube potatoes, boil in salted water until tender (about 15 minutes)
Pound veal cutlets to even thickness, season with salt and pepper, coat lightly with flour
Heat olive oil in a large skillet over medium-high heat
Sear veal cutlets for 3-4 minutes per side until golden, remove and set aside
In the same skillet, sauté mushrooms and shallots until softened
Add minced garlic and fresh thyme, cook for 1 minute
Deglaze pan with beef broth, scraping up browned bits
Stir in heavy cream and Dijon mustard, simmer for 3-4 minutes until sauce thickens
Return veal to skillet and coat with sauce, simmer for 2 minutes
Drain cooked potatoes and mash with butter, minced garlic, salt and pepper
Steam fresh broccoli until tender-crisp (about 5 minutes)
Plate veal with mushroom sauce, serve alongside garlic mashed potatoes and broccoli