Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese

Preparation:	10 min
Marinating/Waiting:	0 min
Cooking:	10 min
Total:	20 min

4
servings

Category:	Meats and substitutes
Subcategory:	Veal
Source:	Féd. producteurs de lait du Québec

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Recipe of : Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese

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Recipe ingredients

1 Tbsp. (15 mL) olive oil
1 Tbsp. (15 mL) butter
4 large veal cutlets, about 1/2 inch (1 cm) thick – 1 1/3 lb (650 g)
1/2 cup (125 mL) sundried tomato pesto
Salt and freshly ground pepper to taste
1/3 lb (150 g) Sir Laurier d'Arthabaska cheese, sliced

Preparation

Preheat oven to 400° F/200° C. In a frying pan, heat oil and melt butter over high heat. Place veal cutlets in pan and sear quickly, 1 to 2 minutes on each side.
Transfer to an ovenproof dish, top with sundried tomatoes and season with salt and pepper. Cover with slices of Sir Laurier d'Arthabaska cheese and continue cooking in the oven for 3 to 4 minutes.

Suggestion

Try this recipe with Empereur or Marmirolle cheese

* We recommend Selection and Irresistibles products.

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