Veal Cutlets with Port Sauce

Veal Cutlets with Port Sauce
  • 4 servings
  • 0:12 Preparation
  • 0:10 Cooking
  • 0:22 Total Time


Add all
  • 1 1/3 lb
    (600 g)

    veal cutlets

  • 1/4 cup
    (60 mL)


  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • Salt and pepper to taste

  • 1

    shallot chopped

  • 1/2 cup
    (125 mL)

    white port

  • 1

    orange, juice and zest

  • 1 cup
    (250 mL)

    table cream

  • 2 Tbsp.
    (30 mL)

    chopped fresh basil


Preheat oven to 300°F/150°C.

Dredge cutlets with flour. In a skillet, brown cutlets on both sides in hot oil.

Season with salt and pepper. Remove and keep hot.

In the same skillet, brown shallot. Deglaze skillet with port, add orange juice and reduce by a third.

Stir in cream and simmer for a few minutes.

Add orange zest and basil.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007