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🍽️ Tender Veal Cutlets with Shiitake Mushrooms

490 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 150 g shiitake mushrooms
• 4 small, red chili peppers
• 3 tbsp vegetable oil
• 200 ml dry white wine
• 300 ml vegetable broth
• salt
• pepper (from the mill)
• 4 veal cutlets

Instructions

1. 1. Rinse the spring onions thoroughly.
2. 2. Remove the tough ends of the spring onions.
3. 3. Slice the spring onions into thin, narrow rings.
4. 4. Clean the shiitake mushrooms of any dirt.
5. 5. Rinse the mushrooms briefly and pat them dry.
6. 6. Cut large mushrooms into smaller pieces.
7. 7. Wash the chili peppers.
8. 8. Heat one tablespoon of oil in a large pan.
9. 9. Add the chili peppers, spring onions, and mushrooms to the hot pan.
10. 10. Sauté the vegetables briefly until fragrant.
11. 11. Deglaze the vegetables with white wine.
12. 12. Pour in the meat broth.
13. 13. Let the sauce simmer until it has reduced by half.
14. 14. Season the sauce with salt and pepper to taste.
15. 15. Rinse the veal cutlets under running water.
16. 16. Pat the cutlets dry with kitchen paper.
17. 17. Salt the cutlets on both sides.
18. 18. Pepper the cutlets on both sides.
19. 19. Heat the remaining oil in a grill pan.
20. 20. Sear the cutlets vigorously on both sides.
21. 21. Reduce the heat on the pan.
22. 22. Let the cutlets cook through at a lower temperature.
23. 23. Remove the cutlets from the pan.
24. 24. Pour the sauce with the vegetables over the cutlets.
25. 25. Plate the dish.
26. 26. Serve the food immediately while warm.

Nutrition per serving

• kcal: 490
• Protein: 49 g · Fett/Fat: 27 g · Carbs: 6 g