Veal Cutlets with Oka Cheese
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 4 veal cutlets, about 5 oz. (150 g) each
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 4 slices Oka cheese slices
- 2 dried shallots, chopped
- 1/2 cup (125 mL) chopped white mushrooms
- 1/2 cup (125 mL) chicken broth
- 3/4 cup (180 mL) plain yoghurt (1%)
- 1/4 tsp. (1 mL) fresh thyme, chopped
- Salt and pepper to taste
Preparation
Preheat the oven to 375ºF/190ºC.
Season the veal cutlets.
In a pan, sear the veal in butter and oil for 2 to 3 minutes per side and finish cooking in the oven, 10 to 15 minutes.
Slightly before the end of the cooking time, cover the cutlets with a slice of Oka cheese. Melt under the broiler.
To preprare the sauce, pour in a pot, sweat the shallot, garlic and mushrooms.
Deglaze with the chicken broth and reduce by half. Remove from the heat.
Add the yoghurt and the thyme, stirring using the back of a spoon. Check the seasoning.
Top the veal with the sauce and serve.
Suggestion
Replace the chicken broth with white wine and the plain yoghurt with cream (15%).* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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