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Small veal cutlets with mushrooms

Ingredients for 4 portions

Per portion: 938 kJ / 224 kcal

  • 200 g veal
  • 250 g white mushrooms
  • 150 g chanterelle mushrooms
  • 2 stalk celeries
  • 2 garlic cloves
  • 30 g walnut kernels
  • 3 t s sunflower oil
  • ½ bunch of chive
  • 2 ts Chili Ponzu sauce Kikkoman


Preparation time: 35 mins

Cut the veal in small cutlets. Clean the mushrooms and chop 50 g of mushrooms. Peel and chop the garlic. Cut half of the celery leaves,

Crush the walnuts. Slice the remaining mushrooms and the chive.

Heat 1 ts of oil, add the garlic, mushrooms, celery and nuts, cook 5 minutes at medium temperature. Remove from the heat. 

Put the cutlets on the table, place on each of them a celery leave and 1 t s of the mushrooms mixture. Fold them in two and close them with a stick.

Heat the remaining oil in a pan., add 1 ts of Chili Ponzu sauce and the cutlets. Cook 3 minutes on each side. Remove from the pan and place them on plates. Deglaze the sauce and cover the meat.

Heat the remaining oil in another pan. Add the mushrooms and the chive. Cook 2 minutes at high temperature. Add in the plates besides the meat and serve immediately.