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Quebec Milk-Fed Veal Cutlets with Honey-Maple Sauce |
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This recipe was prepared by Jean-Louis Thémis, chef
at the Institut de tourisme et d’hôtellerie du Quebec,
for the 2004
Salon vacances et loisirs d’été.
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- 500 g (1 lb) Quebec Milk-Fed Veal cutlets
- Salt and pepper (to taste)
- 15 ml (1 tbsp) oil or butter
- 1 green onion, chopped
- 30 ml (2 tbsp) honey-maple drink (Miel Nature)
- 10 ml (2 tsp) cider vinegar
- 125 ml (1/2 cup) demi-glace sauce
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Preparation
- Season the veal cutlets.
- Heat the oil in a skillet and sauté the veal cutlets for 1 minute on each side. Remove them from the skillet and keep warm.
- Sweat the shallot in the same skillet, then deglaze the pan with the honey-maple drink.
- Add the cider vinegar and the demi-glace sauce and reduce the sauce for a few minutes.
- Cover the veal cutlets with the sauce and serve accompanied by your choice of vegetables.
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Recipes