Name: Veal Cutlets with Maple and Morel Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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); 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

Ingredients

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

Preparation

Sauce

In a small saucepan, bring maple syrup to a boil and cook over low heat until syrup has caramelized. Deglaze with cognac and reduce until almost dry. Add broth and mushrooms. Bring to a boil and reduce until sauce is syrupy. Keep warm.

Cutlets

Place veal slices between two sheets of plastic wrap and flatten slightly with a mallet (flat side) or a rolling pin. Season with salt and pepper. On a plate, flour cutlets and shake to remove any excess.
In a large non-stick skillet, brown cutlets in butter and oil over high heat, one or two at a time, for about 1 minute on each side. Set aside on a warm plate. Deglaze skillet with reduced sauce. Serve cutlets with sauce. Serve with pasta, steamed vegetables and Puréed Cauliflower.

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.

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Veal Cutlets with Maple and Morel Sauce

Categories

Ingredients

Sauce

Cutlets

Preparation

Sauce

Cutlets

Note from Ricardo

Personal Note

To help you with this recipe

Meat Tenderizer