Pan-Seared Veal Cutlets in Mushroom Cream

Lay the veal cutlets between two sheets of plastic wrap and pound gently with a meat mallet until 1/4-inch thick. Season both sides generously with salt and black pepper.

Spread the flour on a plate. Dredge each cutlet in flour, shaking off the excess. Set aside on a wire rack.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large cast-iron skillet over high heat until the butter foams and begins to brown.

Working in batches if necessary, lay the cutlets in the pan and cook undisturbed for 2 minutes per side until deep golden. Do not crowd the pan. Remove to a warm plate and tent loosely with foil.

In the same skillet over medium heat, add the remaining olive oil and butter. Alternatively, use a clean second skillet to avoid cross-contamination from raw meat residue. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Add the sliced mushrooms and fresh thyme. Cook for 6-8 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned.

Add the minced garlic and stir for 30 seconds until fragrant.

Pour in the white wine vinegar and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 1 minute.

Reduce heat to low, pour in the heavy cream, and stir to combine. Simmer gently for 3-4 minutes until the sauce thickens enough to coat a spoon. Season with salt and pepper to taste.

Return the seared veal cutlets to the skillet, spooning the mushroom cream sauce over each piece. Simmer gently for 2-3 minutes to warm through and marry the flavors.

Remove from heat, sprinkle generously with fresh chopped parsley, and serve immediately. A buttered potato or egg noodles alongside soaks up that sauce beautifully.