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Veal Cutlets with Port Sauce https://www.metro.ca/userfiles/image/recipes/escalopes-veau-creme-porto-orange-2946.jpg PT12M PT10M PT22M
Preheat oven to 300°F/150°C. Dredge cutlets with flour. In a skillet, brown cutlets on both sides in hot oil. Season with salt and pepper. Remove and keep hot. In the same skillet, brown shallot. Deglaze skillet with port, add orange juice and reduce by a third. Stir in cream and simmer for a few minutes. Add orange zest and basil.
4
1 1/3 lb (600 g) veal cutlets 1/4 cup (60 mL) flour 1 Tbsp. (15 mL) vegetable oil Salt and pepper to taste 1 shallot chopped 1 orange, juice and zest 1 cup (250 mL) table cream 2 Tbsp. (30 mL) chopped fresh basil
Veal Cutlets with Port Sauce

Veal Cutlets with Port Sauce

Rate this recipe
4 Votes
4
servings
0:12
Preparation
0:10
COOKING
0:22
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/3 lb
    (600 g)
    veal cutlets
  • 1/4 cup
    (60 mL)
    flour
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  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • Salt and pepper to taste
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  • 1
    shallot chopped
  • 1
    orange, juice and zest
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  • 1 cup
    (250 mL)
    table cream
  • 2 Tbsp.
    (30 mL)
    chopped fresh basil
Imprimer ma sélection

Preparation

Preheat oven to 300°F/150°C.

Dredge cutlets with flour. In a skillet, brown cutlets on both sides in hot oil.

Season with salt and pepper. Remove and keep hot.

In the same skillet, brown shallot. Deglaze skillet with port, add orange juice and reduce by a third.

Stir in cream and simmer for a few minutes.

Add orange zest and basil.

Source : Metro

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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