Veal cutlets with potatoes
Description
1. Heat 1 tablespoon of butter and olive oil in a large skillet over medium heat. Add the veal cutlets and cook until golden brown, 5 to 6 minutes per side. Transfer to a plate and keep warm. 2. Add onion and garlic to the skillet and cook until softened, about 5 minutes. Add mushrooms and cook, stirring, until most of the liquid has evaporated. Add wine and cook until the liquid is reduced, about 2 minutes. Add broth and cream, return the cutlets to the skillet, and bring to a boil. 3. Reduce heat, cover, and simmer for 30 minutes. Continue cooking until the meat is tender and the sauce has thickened, 20 to 25 minutes more. Season with salt and pepper. 4. Meanwhile, place potatoes in a large pot with cold salted water and bring to a boil. Reduce heat and cook until tender, about 15 minutes. Drain and mash the potatoes. 5. Stir the remaining 2 tablespoons of butter and milk into the mashed potatoes, season with salt and pepper. Cover and set aside until serving. Serve the cutlets and mashed potatoes warm, drizzled with the sauce and garnished with fresh herbs.