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Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese https://www.metro.ca/userfiles/image/recipes/escalopes-veau-tomates-sechees-fromage-sir-laurier-4198.jpg PT10M PT10M PT20M
Preheat oven to 400° F/200° C. In a frying pan, heat oil and melt butter over high heat. Place veal cutlets in pan and sear quickly, 1 to 2 minutes on each side.Transfer to an ovenproof dish, top with sundried tomatoes and season with salt and pepper. Cover with slices of Sir Laurier d'Arthabaska cheese and continue cooking in the oven for 3 to 4 minutes.
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1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) butter 4 x 1 1/3 lb (4 x 650 g) large veal cutlets, about 1/2 inch (1 cm) thick 1/2 cup (125 mL) sundried tomato pesto Salt and freshly ground pepper to taste 1/3 lb (150 g) Sir Laurier d'Arthabaska cheese, sliced
Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese

Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese

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  • Gluten-free
4
portions
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
  • 4 x 1 1/3 lb
    (4 x 650 g)
    large veal cutlets, about 1/2 inch (1 cm) thick
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  • 1/2 cup
    (125 mL)
    sundried tomato pesto

  • Salt and freshly ground pepper to taste
  • 1/3 lb
    (150 g)
    Sir Laurier d'Arthabaska cheese, sliced
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    SELECTED VARIETIES, DELI SLICED, 2.42/100 g


Imprimer ma sélection

Preparation

Preheat oven to 400° F/200° C. In a frying pan, heat oil and melt butter over high heat. Place veal cutlets in pan and sear quickly, 1 to 2 minutes on each side.

Transfer to an ovenproof dish, top with sundried tomatoes and season with salt and pepper. Cover with slices of Sir Laurier d'Arthabaska cheese and continue cooking in the oven for 3 to 4 minutes.

Source : Metro / Photo: Producteurs Laitier du Canada

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