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Veal Cutlets with Tarragon Sauce https://www.metro.ca/userfiles/image/recipes/cotelettes-veau-sauce-estragon-3217.jpg PT08M PT08M PT16M
In a nonstick skillet, brown shallot and mushrooms in 2 Tbsp. (30 mL) butter. Stir in white wine and reduce by half. Add tarragon and cream. Reduce until creamy. Adjust seasoning. Set aside. Heat olive oil and 1 Tbsp. (15 mL) butter and sear cutlets 2 minutes on each side. Serve immediately with a dash of sauce.
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1 dried shallot, chopped 1 cup (125 mL) coffee mushrooms sliced 2 Tbsp. (30 mL) butter 1 1/2 cup (375 mL) white wine or broth chicken 2 Tbsp. (30 mL) fresh tarragon, chopped 1/2 cup (125 mL) 35% cream 1 Tbsp. (15 mL) extra-virgin olive oil 1 Tbsp. (15 mL) butter 4 X 7 oz (4 X 200 g) veal cutlets
Veal Cutlets with Tarragon Sauce

Veal Cutlets with Tarragon Sauce

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:08
Preparation
0:08
COOKING
0:16
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    dried shallot, chopped
  • 1 cup
    (125 mL)
    coffee mushrooms sliced
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    Flyer Deal  (1)
    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $3.49 ea.

    227 g, PRODUCT OF ONTARIO

  • 2 Tbsp.
    (30 mL)
    butter
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    Flyer Deal  (1)
    SAVE $3.16
    LACTANTIA BUTTER SALTED OR UNSALTED

    LACTANTIA BUTTER SALTED OR UNSALTED

    $3.33 ea.

    454 g

  • 1 1/2 cup
    (375 mL)
    white wine or broth chicken
  • 2 Tbsp.
    (30 mL)
    fresh tarragon, chopped
  • 1/2 cup
    (125 mL)
    35% cream
  • 1 Tbsp.
    (15 mL)
    extra-virgin olive oil
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    Flyer Deal  (1)
    SAVE $6.00, 1/2 PRICE
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ML - 1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE $3.16
    LACTANTIA BUTTER SALTED OR UNSALTED

    LACTANTIA BUTTER SALTED OR UNSALTED

    $3.33 ea.

    454 g

  • 4 X 7 oz
    (4 X 200 g)
    veal cutlets
Imprimer ma sélection

Preparation

In a nonstick skillet, brown shallot and mushrooms in 2 Tbsp. (30 mL) butter.

Stir in white wine and reduce by half.

Add tarragon and cream.

Reduce until creamy.

Adjust seasoning. Set aside.

Heat olive oil and 1 Tbsp. (15 mL) butter and sear cutlets 2 minutes on each side.

Serve immediately with a dash of sauce.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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