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Veal Cutlets with Mushroom-Tarragon Gravy https://www.metro.ca/userfiles/image/recipes/Escalopes-veau-estragon-4675.jpg PT10M PT08M PT18M
Dredge the cutlets, both sides, with flour. In a skillet, heat butter and oil on medium-high. Brown cutlets 1 minute per side. Remove and set aside. In the same skillet, cook mushrooms and tarragon 2 - 3 minutes on medium high. Remove and set aside. Deglaze skillet with white wine, add chicken stock and reduce by half. Stir in cream and cook to desired consistency. Adjust seasoning and pour gravy over cutlets.
4
1/4 cup (60 mL) flour 4 veal cutlets 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) extra-virgin olive oil 3 oz (90 g) oyster mushrooms, sliced 2 tarragon, chopped 1/4 cup (60 mL) white wine 3/4 cup (190 mL) chicken broth or broth 1/3 cup (80 mL) thick cream (35% m.f.)
Veal Cutlets with Mushroom-Tarragon Gravy

Veal Cutlets with Mushroom-Tarragon Gravy

Rate this recipe
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4
servings
0:10
Preparation
0:08
COOKING
0:18
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    flour
  • 4
    veal cutlets
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    GRAIN FED 19.82/kg

    LEAN GROUND VEAL

    LEAN GROUND VEAL

    $4.99 /lb

    GRAIN FED 11.00/kg

  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    extra-virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 3 oz
    (90 g)
    oyster mushrooms, sliced
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    227 g PRODUCT OF ONTARIO

  • 2
    tarragon, chopped
  • 1/4 cup
    (60 mL)
    white wine
  • 3/4 cup
    (190 mL)
    chicken broth or broth
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    CAMPBELL'S READY TO USE BROTHS

    CAMPBELL'S READY TO USE BROTHS

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    900 ml SELECTED VARIETIES

  • 1/3 cup
    (80 mL)
    thick cream (35% m.f.)
Imprimer ma sélection

Preparation

Dredge the cutlets, both sides, with flour.

In a skillet, heat butter and oil on medium-high.

Brown cutlets 1 minute per side. Remove and set aside.

In the same skillet, cook mushrooms and tarragon 2 - 3 minutes on medium high. Remove and set aside.

Deglaze skillet with white wine, add chicken stock and reduce by half.

Stir in cream and cook to desired consistency.

Adjust seasoning and pour gravy over cutlets.

Source : Chef Benoit Latulippe

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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