Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese

Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • 4 x 1 1/3 lb
    (4 x 650 g)

    large veal cutlets, about 1/2 inch (1 cm) thick

  • 1/2 cup
    (125 mL)

    sundried tomato pesto

  • Salt and freshly ground pepper to taste

  • 1/3 lb
    (150 g)

    sir laurier d'arthabaska cheese, sliced

Preparation

Preheat oven to 400° F/200° C. In a frying pan, heat oil and melt butter over high heat. Place veal cutlets in pan and sear quickly, 1 to 2 minutes on each side.

Transfer to an ovenproof dish, top with sundried tomatoes and season with salt and pepper. Cover with slices of Sir Laurier d'Arthabaska cheese and continue cooking in the oven for 3 to 4 minutes.

Source: Metro / Photo: Producteurs Laitier du Canada

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