Veal cutlets with SAINT ALBRAY

4 people


4 veal cutlets (120 g each), 200 g of SAINT ALBRAY, 600 g of button mushrooms, 160 g of long grain rice, 2 shallots, 1 spoonful of olive oil, 1 spoonfuls of light cream, 2 spoonfuls of chopped parsley, pepper


Cook the rice in salted boiling water according to the instructions on the packaging and strain. Meanwhile, sprinkle pepper over the veal cutlets then fry over a low heat in a pan for 4 to 5 minutes each side. Wash the mushrooms carefully. Peel and chop the shallots then sweat in a saucepan with sunflower oil. Add the mushrooms without chopping (or cut into four if they are too big) and leave to cook for approximately 10 minutes, over medium heat, stirring from time to time with a wooden spoon. Remove the rind from SAINT ALBRAY and cut into dice. When you are finished cooking add the cream and the chopped parsley. Mix for 1 minute over the heat then remove. Pour into a serving dish and add the diced SAINT ALBRAY. Mix carefully (the SAINT ALBRAY will have just begun to melt with the heat of the mushrooms). Serve the creamy mushrooms with SAINT ALBRAY along with the fried veal cutlets and a timbale of rice. Recommendation: make the same dish by replacing the veal cutlets with chicken or turkey. To save time use tinned mushrooms, instant cook rice, frozen shallots and frozen parsley.