Veal Cutlets with Tarragon Sauce

Veal Cutlets with Tarragon Sauce
  • 4 servings
  • 0:08 Preparation
  • 0:08 Cooking
  • 0:16 Total Time

Ingredients

Add all
  • 1

    dried shallot, chopped

  • 1 cup
    (125 mL)

    coffee mushrooms sliced

  • 2 Tbsp.
    (30 mL)

    butter

  • 1 1/2 cup
    (375 mL)

    white wine or broth chicken

  • 2 Tbsp.
    (30 mL)

    fresh tarragon, chopped

  • 1/2 cup
    (125 mL)

    35% cream

  • 1 Tbsp.
    (15 mL)

    extra-virgin olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • 4 X 7 oz
    (4 X 200 g)

    veal cutlets

Preparation

In a nonstick skillet, brown shallot and mushrooms in 2 Tbsp. (30 mL) butter.

Stir in white wine and reduce by half.

Add tarragon and cream.

Reduce until creamy.

Adjust seasoning. Set aside.

Heat olive oil and 1 Tbsp. (15 mL) butter and sear cutlets 2 minutes on each side.

Serve immediately with a dash of sauce.

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