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

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Veal Cutlets with Maple and Morel Sauce

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Ingredients

Sauce

Cutlets

Preparation

Sauce

Cutlets

Note from Ricardo

Personal Note