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Veal Cutlets and Shrimp, Orange and Rosemary https://www.metro.ca/userfiles/image/recipes/escalopes-veau-crevettes-orange-romarin-519.jpg PT15M PT15M PT30M
In a frying pan, heat oil and butter until nut-brown. Add rosemary. Mix flour, salt and pepper on a plate. Sprinkle veal cutlets with lemon juice, dredge with seasoned flour. Sear cutlets in frying pan 1 to 2 minutes per side. Set aside. In the same frying pan, sear shrimp until pink. Set aside. Brown orange slices and set aside. Deglaze frying pan with white wine, simmer 1 minute. Pour in cream while shaking the pan, simmer 1 to 2 minutes. Adjust seasoning.
4
2 Tbsp. (30 mL) olive oil 1 Tbsp. (15 mL) butter 1 sprig rosemary 2 Tbsp. (30 mL) flour 4 veal cutlets 2 Tbsp. (30 mL) lemon juice 12 cooked shrimps 1 orange peeled with pith removed, sliced 1/4 cup (60 mL) dry white wine or apple juice 1/4 cup (60 mL) table cream 15%
Veal Cutlets and  Shrimp, Orange and Rosemary

Veal Cutlets and Shrimp, Orange and Rosemary

Rate this recipe
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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    sprig rosemary
  • 2 Tbsp.
    (30 mL)
    flour

  • salt, pepper to taste
  • 4
    veal cutlets
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 12
    cooked shrimps
  • 1
    orange peeled with pith removed, sliced
  • 1/4 cup
    (60 mL)
    dry white wine or apple juice
  • 1/4 cup
    (60 mL)
    table cream 15%
Imprimer ma sélection

Preparation

In a frying pan, heat oil and butter until nut-brown.

Add rosemary.

Mix flour, salt and pepper on a plate.

Sprinkle veal cutlets with lemon juice, dredge with seasoned flour.

Sear cutlets in frying pan 1 to 2 minutes per side. Set aside.

In the same frying pan, sear shrimp until pink. Set aside.

Brown orange slices and set aside.

Deglaze frying pan with white wine, simmer 1 minute. Pour in cream while shaking the pan, simmer 1 to 2 minutes.

Adjust seasoning.

Source : Chef Soeur Angèle

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

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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