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Quebec Milk-Fed Veal cutlets with apples
in Marsala sauce (Alla Normandina) |
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- 50 ml (3 tbsp) canola oil
- As required all purpose flour
- 4 Quebec Milk-Fed Veal cutlets 170 g (6 oz) each
- 30 ml (2 tbsp) butter
- 1 red "Cortland" apple, peeled, corned and sliced
- 125 ml (1/2 cup) white wine
- 1 oz (1 1/2 tbsp) Calvados or Brandy (optional)
- 1 pkg O’Sole Mio Marsala Sauce
- Salt and pepper, to taste
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Preparation
- Heat oil in skillet.
- Lightly dredge milk-fed veal cutlets in flour and cook each side for 3-4 minutes. Set aside.
- In the same skillet, remove excess oil, melt butter, add sliced apple and cook until browned. Deglaze with white wine and Calvados or Brandy (optional). Reduce by half.
- Stir in the O’Sole Mio Marsala sauce and add the milk-fed veal cutlets. Cook for approx. 1 minute.
- Salt and pepper to taste.
| Recipe developed by O’Sole Mio |
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(1 877 435-4111) |
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