Tip for the sauce: for a creamier sauce, whisk in a knob of butter (at the end of cooking, remove the saucepan from the heat, add a knob of butter, mix well and serve).
Veal Cutlets, Al Limone
Yield:
1 serving
Preparation time:
8 minutes
Cooking time:
15 minutes
Type:
Ingredients
- 115 g (4 oz) Quebec Veal cutlet
- Juice of 1/2 lemon
- Salt and pepper
Sauce
- 60 ml (1/4 cup) white wine*
- 5 ml (1 tsp) white roux**
*You can replace white wine with:
- 30 ml (2 tbsp) chicken stock
- 15 ml (1 tbsp) white wine vinegar
- 2.5 ml (1/2 tsp) sugar
**White roux
For 1 cutlet: 5 ml (1 tsp) of butter and 5 ml (1 tsp) of flour. In a saucepan, cook the butter with the flour, being careful not to let it brown; stir constantly. The flour is cooked when it has whitened.
Preparation
- In a skillet, heat 15 ml (1 tbsp) of olive oil over high heat and brown the veal cutlet quickly on each side. Remove from pan and transfer to a warm platter.
- Deglaze the skillet with the lemon juice to recover the pan drippings.
- Add the sauce.
- Season to taste.
Suggested side dishes: serve with vegetables and risotto or pasta.
