8 veal cutlets
Salt and Pepper
2 tablespoons olive oil
6 tablespoons margarine, divided
4 cups sliced mushrooms
4 tablespoons shallots, minced
2/3 cups dry sherry, Baron Herzog or Kedem cooking Sherry
4 tablespoons whole grain mustard
1 ½ cups chicken stock
2 tablespoons fresh chives, chopped
Season cutlets with salt and pepper. Heat 2 Tablespoons of olive oil and 2 Tablespoons or margarine in a large skillet over medium heat. Add veal cutlets and sauté until brown, about 2 minutes. Flip and sauté until cooked through. Transfer to a plate. Repeat with remaining cutlets.
Add mushrooms, shallots, and 2 tablespoons margarine to the skillet and cook until mushrooms are golden about 4 minutes. Add sherry wine and mustard and deglaze the pan, scraping brown bits from the bottom. Add chicken stock. Simmer until sauce reduces by half about 5 minutes. Gradually stir in 2 – 4 tablespoons cold margarine, cut in pieces until just melted and sprinkle with chopped chives.
Serve veal cutlets with mushroom sauce poured on top.