Veal Cutlets with Maple and Morel Sauce

  • Preparation 20 MIN
    Cooking 20 MIN
  • Servings 4






  1. 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.


  1. 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.
  2. 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 and steamed vegetables.


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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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 380  
Total Fat 19 g  
Saturated Fat 7 g  
Sodium (salt) 625 mg  
Carbohydrates 19 g  
Fibre 1 g  
Protein 31 g