Veal Cutlets with Hazelnuts

Veal Cutlets with Hazelnuts
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • 3 oz
    (4 x 90 g)

    veal cutlets

  • 3 Tbsp.
    (45 mL)


  • 4

    pancetta, grilled, crumbled

  • 1/2 cup
    (125 mL)

    chopped toasted hazelnuts

  • 1/4 cup
    (60 mL)


  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    olive oil

  • salt and pepper to taste

  • 3/4 cup
    (190 mL)

    prepared demi-glace sauce


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.

Source: Metro

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