Recipe #2237
Veal Cutlets with Hazelnuts
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | La Trattoria |
Wine & food pairing
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Recipe ingredients
- 4 x 3 oz. (90 g) veal cutlets
- 3 Tbsp. (45 mL) pesto
- 4 slices pancetta, grilled, crumbled
- 1/2 cup (125 mL) chopped toasted hazelnuts
- 1/4 cup (60 mL) ricotta
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) olive oil*
- Salt and pepper to taste
- 3/4 cup (180 mL) prepared demi-glace sauce
Preparation
Preheat oven to 375°F (190°C).
Brush cutlets with pesto, add pancetta, hazelnuts and ricotta.
Fold cutlets in three.
In a frying pan, melt butter with oil and brown cutlets on all sides.
Finish cooking in the oven 5 minutes. Salt and pepper to taste.
Suggestion
Serve with demi-glace sauce.Origin: Italian
* 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!
Recipe suggestions
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- Veal Cutlets with Tarragon Sauce
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- Veal Cutlets with Cream of Mushroom
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Veal Cutlets with Cream of Mushroom
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