Veal Cutlets with Mushroom-Tarragon Gravy

Veal Cutlets with Mushroom-Tarragon Gravy
  • 4 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 0:18 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 4

    veal cutlets

  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    extra-virgin olive oil

  • 3 oz
    (90 g)

    oyster mushrooms, sliced

  • 2

    tarragon, chopped

  • 1/4 cup
    (60 mL)

    white wine

  • 3/4 cup
    (190 mL)

    chicken broth or broth

  • 1/3 cup
    (80 mL)

    thick cream (35% m.f.)

  • To taste Salt and pepper


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.

Source: Chef Benoit Latulippe

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