Veal Cutlets with Porcini Mushroom Sauce

Have fun preparing this mushroom dish!

Prepare: Preheat oven to 60 °C, plate and plates.

Meat: Dab with kitchen roll. Roast in portions in a pan in the hot clarified butter for about 2 minutes, place on the preheated plate, season. The meat can be kept warm at 60 °C for about 30 min.

Porcini mushroom sauce: Sauté shallots in the same frying pan in the hot clarified butter. Extinguish with white wine and stock, add mushroom powder, make to about 3 dl. Strain the reduction into a measuring cup, pour it back into the pan and let it boil. Add cognac and cornstarch while stirring, make about 1 min. Reduce temperature, add crème fraîche, season. Steam the mushrooms briefly in the warm butter or possibly light butter. Half of them and the meat in the sauce form, just get hot, arrange, garnish with the remaining mushrooms.

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