Baked Fresh Veal & Morels

Preheat oven to 375 F.

On a clean work surface lay one veal cutlet flat. Place a piece of waxed paper over the top and using a rolling pin flatten out the cutlet. Repeat with each piece (using a clean separate piece of waxed paper each time).

In a bowl add flour and black pepper, stir together, then coat each veal cutlet covering both sides. Place cutlets in a single layer in a 9 x 12 x 3 baking dish.

In a small sauté pan over low heat, add oil and Morel mushrooms and cook until they start to soften a bit. Add diced shallots and cook for a further minute. Then add balsamic vinegar and stir well on low heat. Cook for 5 minutes.

Pour the vegetable stock over the veal in the dish then add the sautéed Morels and shallots. Cover the dish with foil and bake at 375 F for 30 minutes.