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Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic https://www.metro.ca/userfiles/image/recipes/escalopes-veau-grain-sauce-orange-fig-rapinis-sautes-ail-11127.jpg PT20M PT08M PT30M
Cutlets:Prepare the cutlets by coating them in flour, then dipping them in the beaten eggs, followed by the Italian breadcrumbs.Heat a skillet and add the olive oil. Delicately place the cutlets in the skillet and cook 4 minutes per side, or until each side is golden brown.Sauce:Sweat the diced shallots in a skillet with the butter on medium heat. Add the orange juice and reduce to about 2 tablespoons.Add the demi-glace sauce, orange zest and diced figs (you can replace with dried figs reducing the quantity by half or you can also replace the figs with kiwis). Bring to a boil and simmer for 10 minutes. Remove from the heat and add the balsamic vinegar.Rapini:Blanch the rapini in a large pot of boiling salted water, then drain and rinse under cold water to stop cooking. Before serving, heat a skillet on medium-high heat and add the olive oil. Add the chopped garlic and sweat for a few minutes. Add the drained rapini and coat in the garlic oil.Serving:Accompany the cutlets and rapini with buttered spaghetti or linguini.Place one cutlet per plate and drizzle with the orange and fig sauce. Garnish with the sautéed rapini, then decorate with the orange supremed and quartered fresh figs.Source: Chef Daniel
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cutlet 4 grain-fed veal cutlets 1/2 cup (125 ml) flour 2 egg beaten 1 cup (250 ml) italian breadcrumbs 3 tablespoon (45 ml) Irresistibles olive oil sauce 1 shallot diced 1 tablespoon (15 ml) butter 2 orange (zest and juice) 1 1/2 demi-glace sauce 2 fresh blue fig diced (or kiwis) 2 teaspoon (10 ml) Irresistibles balsamic vinegar rapini 1 rapini washed and sliced into 3 sections 2 tablespoon (30 ml) Irresistibles olive oil 2 garlic gloves finely chopped garnish 1 orange supremed 2 fresh fig quartered
Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic

Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic

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4
Main course
0:20
Preparation
0:08
COOKING
0:30
TOTAL TIME

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Ingredients

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  • cutlet
  • 4
    grain-fed veal cutlets
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  • 1/2 cup
    (125 ml)
    flour
  • 2
    egg beaten
  • 1 cup
    (250 ml)
    italian breadcrumbs
  • 3 tablespoon
    (45 ml)
    Irresistibles olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES



  • sauce
  • 1
    shallot diced
  • 1 tablespoon
    (15 ml)
    butter
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    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 2
    orange (zest and juice)
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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 1 1/2
    demi-glace sauce
  • 2
    fresh blue fig diced (or kiwis)
  • 2 teaspoon
    (10 ml)
    Irresistibles balsamic vinegar
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    UNICO BALSAMIC VINEGAR

    UNICO BALSAMIC VINEGAR

    $2.99 ea.

    500 ml SELECTED VARIETIES



  • rapini
  • 1
    rapini washed and sliced into 3 sections
  • 2 tablespoon
    (30 ml)
    Irresistibles olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 2
    garlic gloves finely chopped

  • garnish
  • 1
    orange supremed
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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 2
    fresh fig quartered
Imprimer ma sélection

Preparation

Cutlets:

Prepare the cutlets by coating them in flour, then dipping them in the beaten eggs, followed by the Italian breadcrumbs.

Heat a skillet and add the olive oil. Delicately place the cutlets in the skillet and cook 4 minutes per side, or until each side is golden brown.

Sauce:

Sweat the diced shallots in a skillet with the butter on medium heat. Add the orange juice and reduce to about 2 tablespoons.

Add the demi-glace sauce, orange zest and diced figs (you can replace with dried figs reducing the quantity by half or you can also replace the figs with kiwis). Bring to a boil and simmer for 10 minutes. Remove from the heat and add the balsamic vinegar.

Rapini:

Blanch the rapini in a large pot of boiling salted water, then drain and rinse under cold water to stop cooking. Before serving, heat a skillet on medium-high heat and add the olive oil. Add the chopped garlic and sweat for a few minutes. Add the drained rapini and coat in the garlic oil.

Serving:

Accompany the cutlets and rapini with buttered spaghetti or linguini.

Place one cutlet per plate and drizzle with the orange and fig sauce. Garnish with the sautéed rapini, then decorate with the orange supremed and quartered fresh figs.

Source: Chef Daniel

Source : Metro

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