In a glass bowl, mix all the marinade ingredients. Set some aside.
Put the cutlets in the remaining marinade, coat well, cover and refrigerate for 20 minutes.
Remove the cutlets from the marinade and drain thoroughly.
In a pan, cook the cutlets for 2 minutes per side in butter and oil to give them a nice colour. Set aside.
Deglaze the pan with the reserved marinade. Cook 5 minutes and pour over the cutlets.
Serve with wild rice and whole green beans.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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