Preheat oven to 190°C (375°F).
Cover cutlets with spinach, then cheese. Starting with the narrowest end, roll up each cutlet and secure with toothpicks.
In a frying pan over medium-high heat, melt 15 mL (1 tbsp) butter with oil, and cook meat on all sides. Arrange in an ovenproof dish, salt and pepper generously, and roast for 12 to 15 minutes, according to size.
For the sauce, in the same frying pan melt 15 mL (1 tbsp) of butter and cook shallot and garlic. Add mushrooms and cook a few minutes more. Remove from pan and set aside.
In the same frying pan over medium heat, melt remaining 30 mL (2 tbsp) of butter and add flour, whisking constantly to obtain a roux. Add wine, whisking, then stock and continue whisking. Bring to a boil and simmer until thick. Reduce heat and stir in evaporated milk and herbs. Salt and pepper to taste. Return cooked mushrooms to pan. If sauce needs more thickening, continue to cook a few minutes more. Check seasoning.
Slice veal birds and arrange on a bed of pasta. Spoon sauce over top. Serve with your choice of vegetables.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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