4 large veal cutlets

Salt and pepper

2 tablespoons (30 ml) flour

2 tablespoons (30 ml) olive oil

4 shallots, finely chopped

1 clove garlic, finely chopped

3 tablespoons (45 ml) butter

1 package 1/2 lb (227 g) white button mushrooms, sliced

1/2 cup (125 ml) whiskey

3/4 cup (180 ml) beef broth

1/2 cup (125 ml) 15% cooking cream

Place the cutlets on a work surface. Cover with plastic wrap and flatten with a mallet. Season with salt and pepper.

Roll the cutlets on themselves and secure with toothpicks. Dust each roll with flour.

In a skillet, brown the rolled cutlets over high heat in the oil. Season with salt and pepper. Keep warm.

In the same skillet, soften the shallots and garlic in the butter. Add the mushrooms and cook until all the water has evaporated. Deglaze with the whiskey and reduce by half.

Add the broth and reduce until almost dry. Add the cream. Return the veal to the skillet. Cover and cook for about 5 minutes on medium heat or until the meat is cooked.

Adjust the seasoning.

Serve with vegetables and pasta such as orzo.

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