Norman Veal Cutlets

Cook the unseasoned cutlets over medium heat in butter until lightly browned on both sides, remove and keep warm.

Fry the finely diced onion and add the sliced mushrooms. When the onions are translucent, extinguish with the whipped cream and a little water.

Simmer the sauce a little and season it with salt and freshly ground pepper.

Season the cutlets with salt and pepper and warm them up in the sauce.

Goes well with long grain rice & a good white wine.

This recipe is simple but totally tasty.

Origin: A French friend taught me once, so original Norman!

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