- 115 g (4 oz) milk-fed veal cutlet
- Juice of 1/2 lemon
- Salt and pepper
- 60 ml (1/4 cup) white wine
- 5 ml (1 tsp) white roux*
Preparation in 4 easy steps
In a skillet, heat 15 ml (1 tbsp) of olive oil over high heat and brown the milk-fed veal cutlet quickly on each side.
Remove from pan and transfer to a warm platter.
Deglaze the skillet with the lemon juice to recover the pan drippings.
Add the sauce.**
Season to taste.
* White roux: for 1 cutlet: 5 ml (1 tsp) of butter and 5 ml (1 tsp) of flour. In a saucepan, cook the butter with the flour, being careful not to let it brown; stir constantly. The flour is cooked when it has whitened.
** Tip for the sauce: for a creamier sauce, whisk in a knob of butter (at the end of cooking, remove the saucepan from the heat, add a knob of butter, mix well and serve).
Suggested side dishes: serve with vegetables and risotto or pasta.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.