Veal Cutlets with Parmigiano, Creamed Mushrooms and Spinach

Ingredients

• CREAMED MUSHROOMS AND SPINACH

  • 1 tablespoon (15 ml) cornstarch
  • 1 cup (250 ml) chicken broth
  • 1/2 lb (225 g) oyster mushrooms, thinly sliced
  • 2 tablespoons (30 ml) butter
  • 2 cloves garlic, chopped
  • 1/2 cup (125 ml) 35% or 15% cream
  • 8 cups (2 litres) baby spinach
  • Salt and pepper

• VEAL CUTLETS

  • 1/2 cup (125 ml) flour
  • 2 eggs, lightly beaten
  • 3/4 cup (180 ml) grated Parmigiano-Reggiano
  • 3/4 cup (180 ml) breadcrumbs
  • 4 veal cutlets
  • 1/4 cup (60 ml) vegetable oil