Veal Cutlets and Shrimp, Orange and Rosemary

Veal Cutlets and  Shrimp, Orange and Rosemary
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 1

    sprig rosemary

  • 2 Tbsp.
    (30 mL)


  • salt, pepper to taste

  • 4

    veal cutlets

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 12

    cooked shrimps

  • 1

    orange peeled with pith removed, sliced

  • 1/4 cup
    (60 mL)

    dry white wine or apple juice

  • 1/4 cup
    (60 mL)

    table cream 15%


In a frying pan, heat oil and butter until nut-brown.

Add rosemary.

Mix flour, salt and pepper on a plate.

Sprinkle veal cutlets with lemon juice, dredge with seasoned flour.

Sear cutlets in frying pan 1 to 2 minutes per side. Set aside.

In the same frying pan, sear shrimp until pink. Set aside.

Brown orange slices and set aside.

Deglaze frying pan with white wine, simmer 1 minute. Pour in cream while shaking the pan, simmer 1 to 2 minutes.

Adjust seasoning.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007