Veal Schnitzel Casserole
Ingredients
- 4 veal cutlets about 5½ oz each
- salt & pepper
- 1 tbsp neutral oil for frying
- 3 cups cremini mushrooms (10.5 oz.)
- 1 onion
- 1 garlic clove
- ⅓ cup white wine
- ⅓ cup beef broth
- ¾ cup heavy cream
- ⅔ cup vegetable or beef broth
- 1 tsp mustard
- 1½ cup shredded cheese e.g., Emmental or Gouda
Instructions
- Preheat oven to 400°F.
- Season the cutlets with salt and pepper. In a pan, fry in some neutral oil over high heat for about 2 minutes per side – they should only be lightly browned. Remove them from the pan.
- Clean the mushrooms and slice them. Finely dice the onion and garlic.
- Fry the mushrooms in the cutlet pan until lightly browned. Add the onion and garlic and sauté until translucent.
- Deglaze with white wine and broth and let it reduce briefly. Stir in the heavy cream, broth, and mustard and let everything simmer gently for 5 minutes. Season with salt and pepper.
- Set the seared cutlets in a casserole dish and pour the mushroom sauce over them.
- Sprinkle the cheese evenly over the top and bake the casserole for 20-25 minutes, or until the cheese is golden brown. Serve and enjoy!