Return to Content

Veau avec Champignons (Veal with Mushrooms)

Yankee Plus Dec 2015


Veau avec Champignons (Veal with Mushrooms)
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Simply elegant! Be sure not to overcook the wine, or it will develop an off flavor. --The Black Bear, Richmond, Vermont

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 veal, cutlets
  • 1 egg with 1 tablespoon water, beaten
  • 1 cup Italian-seasoned bread crumbs
  • Butter (about 1/3 cup)
  • 1 cup sliced mushrooms
  • 1 cup white wine


Pound veal until thin. Dip in egg-water mixture then in bread crumbs. Coat thoroughly. Sauté veal until lightly brown in butter. Remove to warm platter. Using same pan, sauté mushrooms, adding more butter if necessary. Add wine and cook for a few minutes. Add veal and heat thoroughly before serving. Spoon sauce over veal.
Updated Tuesday, September 23rd, 2008

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111