|
Quebec Milk-Fed Veal Cutlets with Lemon & Sage |
|
This recipe was prepared by Nicole Anne Gagnon
chef of the Institut de tourisme et d’hôtellerie du Québec (ITHQ)
|
|
|
- 12 Quebec Milk-Fed Veal cutlets,
35 g (1 oz) each
- 12 sage leaves
- Salt and ground black pepper
- Flour
- 120 ml (1/2 cup) olive oil
- 60 ml (1/4 cup) white wine
- Juice of 2 lemons
- 140 ml (approx. 1/2 cup) brown veal stock
- 120 g (1/4 lb) butter
| |
Preparation
- Place a sage leaf delicately but firmly on each milk-fed veal cutlet, sprinkle lightly with seasoning and flour.
- In a frying pan heat the oil on high and sauté the milk-fed veal cutlets. Remove the cutlets and clean the pan with white wine. Add the lemon juice and veal stock, reduce by half.
- Remove from heat and whip together with butter. Place the cutlets back in the sauce and serve.
|
Recipes