Veal cutlet with pommes duchesse and king oyster mushrooms in cream sauce

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal cutlets

Difficulty: *

Cooking methods: frying

Calories (kCal): 664

Preparation

Remove the veal cutlets from the fridge at least 30 minutes before cooking to allow them to reach room temperature.

Preheat the oven to 200°C (392°F) and line a baking tray with baking paper. Bake the pommes duchesse according to the instructions on the packet until crispy.

Meanwhile, heat the butter and fry the shallots and garlic until translucent. Add the king oyster mushrooms and fry for 3 minutes. Add the cream and 100 ml of veal stock. Stir in the marjoram. Keeping some parsley aside to garnish, stir the rest of the parsley into the mushrooms and season everything with pepper. Bring to the boil, put the lid on and simmer the mushroom ragout for about 3 minutes. Mix the cornstarch with the remaining veal stock and use it to thicken the ragout. Then season and keep warm.

Heat a sufficiently large pan, melt the clarified butter in it and fry the veal cutlets on both sides for about 3 minutes until golden brown. The core temperature should be 56-62°C (133-144°F). Then sprinkle with pepper and season with salt.

Serve the veal cutlets with mushroom ragout and pommes duchesse on plates and sprinkle with some chopped parsley.

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