Dredge cutlets with seasoned flour.
In a frying pan, brown the cutlets over medium heat 2 minutes per side in oil and butter. Remove and keep warm.
Deglaze the pan with the vinegar and reduce by half.
Stir in yoghurt and reduce to sauce consistency.
Return cutlets to the pan, add basil and simmer 4 to 5 minutes.
Add both mustards and heat 5 minutes without letting sauce boil.
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
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