Veal Cutlets with Parmigiano, Creamed Mushrooms and Spinach | RICARDO

Ingredients

• 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
• 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