Veal Cutlets with Maple and Morel Sauce

Veal Cutlets with Maple and Morel Sauce

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Sans noix
  • Sans oeufs



  • Sauce

    • 2 tablespoons (30 ml) maple syrup
    • 2 tablespoons (30 ml) cognac
    • 3 cups (750 ml) chicken broth
    • 1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note)
  • Cutlets

    • 4 large veal cutlets
    • 1/2 cup (125 ml) unbleached all-purpose flour
    • 8 teaspoons (40 ml) butter
    • 8 teaspoons (40 ml) olive oil
    • Salt and pepper


  • Sauce

  • Cutlets

Note from Ricardo

You can replace morels with white button mushrooms. Brown them in a separate skillet in a little butter and add as a garnish on cutlets.

Personal Note

To help you with this recipe

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