veal cutlets (we had 7)
a couple of egg whites
fresh sliced mushrooms (I got a package of the gourmet mix from Publix with Baby Bella, Shiitake and Oyster mushrooms)
Your choice of wine (I had also intended on making a Marsala sauce, but couldn’t find any Marsala. Or Madeira for a Madeira sauce. So I used the open bottle of Sangiovese from our local winery).
salt and pepper to taste.
And whatever other seasonings you like.
Heat a couple of tablespoons of olive oil in large skillet.Dip veal cutlets in beaten egg white, then bread crumbs. When oil is sizzling, put the veal in the pan.Cook for about 3 minutes on the 1st side, and 2 or 3 minutes on the second side (you may have to add another tablespoon of oil).
While the veal is cooking, finely chop 5 or 6 pearl onions and 2 or 3 shallots. When the veal is finished, remove it from pan (leave the oil) and place on paper towels to absorb excess oil. Put veal on cookie sheet and put in a very low temp oven while you cook the sauce. It’ll get nice and crispy.
Put chopped onions and shallots in remaining oil in pan, and press fresh garlic into pan as well. Crack fresh pepper to taste into skillet. Sauté-until well cooked (about 5 or 6 minutes, longer if you added fresh oil after veal). Dissolve 2 tablespoons corn starch in ¼ cup of wine, and set aside.Pour ½ to 1 cup of wine and 2 cups of chicken broth into skillet. Add the mushrooms. When mushrooms are cooked as much as you like (about 5 minutes if you’ve got thick slices), add the cornstarch and wine mixture, stirring constantly. Cook until the gravy is the consistency you like. Place Veal on serving platter and either pour the gravy over the top or serve on the side. Eat with a really good red wine. We had another bottle of Sangiovese with it, then opened a Valpolicella.