Recipe #4675
Veal Cutlets with Mushroom-Tarragon Gravy
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 18 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Chef Benoit Latulippe |
Wine & food pairing
Could also interest you
Recipe ingredients
- ¼ cup (60 mL) flour*
- 4 veal cutlets
- 2 Tbsp. (30 mL) butter*
- 2 Tbsp. (30 mL) Irresistibles extra-virgin olive oil*
- 3 oz. (90 g) oyster mushrooms, sliced
- 2 sprigs tarragon, chopped
- ¼ cup (60 mL) white wine
- ¾ cup (180 mL) chicken stock or broth*
- ⅓ cup (80 mL) thick cream (35% m.f.)
- To taste salt and pepper
Preparation
Dredge the cutlets, both sides, with flour.
In a skillet, heat butter and oil on medium-high.
Brown cutlets 1 minute per side. Remove and set aside.
In the same skillet, cook mushrooms and tarragon 2 – 3 minutes on medium high. Remove and set aside.
Deglaze skillet with white wine, add chicken stock and reduce by half.
Stir in cream and cook to desired consistency.
Adjust seasoning and pour gravy over cutlets.
Suggestion
* 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!
You like this recipe?
Please comment it with your account