Veal Cutlets, Mushrooms and Port Sauce

Ingredients

• 4 Quebec Veal cutlets
• 30 ml (2 tbsp) butter
• 227 g (8 oz) mixed mushrooms, sliced
• Salt and pepper to taste

Sauce

• 15 ml (1 tbsp) butter
• 60 ml (1/4 cup) French shallots, chopped
• 5 ml (1 tsp) chopped garlic, chopped
• 5 ml (1 tsp) fresh thyme, chopped
• 80 ml (1/3 cup) port or white grape juice
• 250 ml (1 cup) demi-glace sauce
• Salt and pepper to taste

Preparation

1. In a saucepan, melt the butter for the sauce on medium. Cook the French shallots, garlic and thyme for 1 to 2 minutes.
2. Add the port. Bring to a boil and then simmer until the liquid is reduced by half.
3. Add the demi-glace sauce. Bring to a boil and then simmer for 2 to 3 minutes. Salt and pepper. Keep warm.
4. In a large frying pan, melt 15 ml of butter on medium. Cook the mushrooms for 2 to 3 minutes. Salt and pepper. Keep warm.
5. Salt and pepper the veal cutlets.
6. In another frying pan, melt the remaining butter on medium. Cook the cutlets 1 minute on each side.
7. Serve with the port sauce and the mushrooms.

Photo credit: Pratico-Pratiques