Recipes
Quebec Milk-Fed Veal Cutlets on
Raisin-Honey-Hazelnut Canapés
This recipe was presented by Sylvain Savard,
Première Moisson bakery, Longueuil, at the St. Hyacinthe Expo
Yield: 4 servings
  • 4 slices of Raisin, Honey, Hazelnut sourdough bread
  • 80 ml (1/4 cup) sheep’s milk cheddar
    (La Moutonnière)
  • 4 Quebec Milk-Fed Veal cutlets
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • Salt and freshly ground pepper
  • 30 ml (2 tbsp) Jersey shallots
  • 250 ml (1 cup) veal stock
  • 125 ml (1/2 cup) 15% cream

Preparation
  • Place the bread slides on a cookie sheet and sprinkle with the cheese. Set aside.
  • Lightly flatten the veal cutlets with a rolling pin.
  • Heat the oil and butter in a skillet over medium heat and cook the cutlets for
    1 minute on each side. Lightly season.
  • Remove the cutlets from the skillet and keep warm.
  • Remove excess fat from the pan and lightly brown the shallots.
  • Deglaze the pan with the veal stock and simmer until the liquid has reduced by
    one-third, then add the cream and simmer for another 2 minutes. Adjust the seasoning.
  • Toast the bread in a 200°C (400°F) oven for 5 minutes. Remove from the oven and place a veal cutlet on each canapé, then cover with sauce. Decorate to taste.