Breaded Veal Cutlet with Mushroom Gravy and Spaetzle

Step 1

Pound the 4 veal cutlets to 1/4-inch thickness. Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.

Step 2

Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to coat. Set aside on a plate.

Step 3

Heat 2 tbsp oil in a large skillet over medium-high. Cook the cutlets in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a plate.

Step 4

In the same skillet, add 1 tbsp butter and the 8 oz sliced mushrooms. Cook over medium-high until browned and tender, about 5 minutes.

Step 5

Stir in 0.5 cup heavy cream and 0.5 cup water. Simmer until slightly thickened, about 3 minutes. Season with salt and pepper.

Step 6

Meanwhile, cook the 12 oz spaetzle in boiling salted water according to package directions, about 3-4 minutes. Drain well.

Step 7

Serve the cutlets over the spaetzle, spoon the mushroom gravy over the top, and garnish with the 2 tbsp chopped parsley.