Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic https://www.metro.ca/userfiles/image/recipes/escalopes-veau-grain-sauce-orange-fig-rapinis-sautes-ail-11127.jpg PT20M PT08M PT30M
Cutlets:Prepare the cutlets by coating them in flour, then dipping them in the beaten eggs, followed by the Italian breadcrumbs.Heat a skillet and add the olive oil. Delicately place the cutlets in the skillet and cook 4 minutes per side, or until each side is golden brown.Sauce:Sweat the diced shallots in a skillet with the butter on medium heat. Add the orange juice and reduce to about 2 tablespoons.Add the demi-glace sauce, orange zest and diced figs (you can replace with dried figs reducing the quantity by half or you can also replace the figs with kiwis). Bring to a boil and simmer for 10 minutes. Remove from the heat and add the balsamic vinegar.Rapini:Blanch the rapini in a large pot of boiling salted water, then drain and rinse under cold water to stop cooking. Before serving, heat a skillet on medium-high heat and add the olive oil. Add the chopped garlic and sweat for a few minutes. Add the drained rapini and coat in the garlic oil.Serving:Accompany the cutlets and rapini with buttered spaghetti or linguini.Place one cutlet per plate and drizzle with the orange and fig sauce. Garnish with the sautéed rapini, then decorate with the orange supremed and quartered fresh figs.Source: Chef Daniel
4
0 0 0 0
cutlet 4 grain-fed veal cutlets 1/2 cup (125 ml) flour 2 eggs beaten 1 cup (250 ml) italian breadcrumbs 3 tablespoon (45 ml) Irresistibles olive oil sauce 1 shallot diced 1 tablespoon (15 ml) butter 2 orange (zest and juice) 1 1/2 demi-glace sauce 2 fresh blue fig diced (or kiwis) 2 teaspoon (10 ml) Irresistibles balsamic vinegar rapini 1 rapini washed and sliced into 3 sections 2 tablespoon (30 ml) Irresistibles olive oil 2 garlic gloves finely chopped garnish 1 orange supremed 2 fresh fig quartered
Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic

Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic

Rate this recipe
0 Vote
4
Main course
0:20
Preparation
0:08
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cutlet
  • 4
    grain-fed veal cutlets
  • 1/2 cup
    (125 ml)
    flour
    You might like:

    Flyer Deals  (2)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.99 ea.

    2.5 kg SELECTED VARIETIES


    LIFE SMART GLUTEN FREE FLOUR MIX

    LIFE SMART GLUTEN FREE FLOUR MIX

    $4.99 ea.

    1 kg


  • 2
    eggs beaten
    You might like:

    Flyer Deals  (2)
    NATUREGG OR GOLDEGG OMEGA 3 LARGE BROWN EGGS

    NATUREGG OR GOLDEGG OMEGA 3 LARGE BROWN EGGS

    $5.99 ea.

    12 un SELECTED VARIETIES


    SAVE $2.00
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1 cup
    (250 ml)
    italian breadcrumbs
  • 3 tablespoon
    (45 ml)
    Irresistibles olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES



  • sauce
  • 1
    shallot diced
  • 1 tablespoon
    (15 ml)
    butter
  • 2
    orange (zest and juice)
    You might like:

    Flyer Deals  (2)
    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    OIKOS GREEK YOGOURT

    OIKOS GREEK YOGOURT

    $3.33 ea.

    4 X 95 - 100 g SELECTED VARIETIES


  • 1 1/2
    demi-glace sauce
  • 2
    fresh blue fig diced (or kiwis)
    You might like:

    Flyer Deal  (1)
    FRESH FIGS

    FRESH FIGS

    $9.99 ea.

    CASE PRODUCT OF GREECE


  • 2 teaspoon
    (10 ml)
    Irresistibles balsamic vinegar
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    COLAVITA BALSAMIC VINEGAR

    COLAVITA BALSAMIC VINEGAR

    $3.49 ea.

    500 ml SELECTED VARIETIES



  • rapini
  • 1
    rapini washed and sliced into 3 sections
  • 2 tablespoon
    (30 ml)
    Irresistibles olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2
    garlic gloves finely chopped

  • garnish
  • 1
    orange supremed
    You might like:

    Flyer Deals  (2)
    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    OIKOS GREEK YOGOURT

    OIKOS GREEK YOGOURT

    $3.33 ea.

    4 X 95 - 100 g SELECTED VARIETIES


  • 2
    fresh fig quartered
    You might like:

    Flyer Deal  (1)
    FRESH FIGS

    FRESH FIGS

    $9.99 ea.

    CASE PRODUCT OF GREECE


Imprimer ma sélection

Preparation

Cutlets:

Prepare the cutlets by coating them in flour, then dipping them in the beaten eggs, followed by the Italian breadcrumbs.

Heat a skillet and add the olive oil. Delicately place the cutlets in the skillet and cook 4 minutes per side, or until each side is golden brown.

Sauce:

Sweat the diced shallots in a skillet with the butter on medium heat. Add the orange juice and reduce to about 2 tablespoons.

Add the demi-glace sauce, orange zest and diced figs (you can replace with dried figs reducing the quantity by half or you can also replace the figs with kiwis). Bring to a boil and simmer for 10 minutes. Remove from the heat and add the balsamic vinegar.

Rapini:

Blanch the rapini in a large pot of boiling salted water, then drain and rinse under cold water to stop cooking. Before serving, heat a skillet on medium-high heat and add the olive oil. Add the chopped garlic and sweat for a few minutes. Add the drained rapini and coat in the garlic oil.

Serving:

Accompany the cutlets and rapini with buttered spaghetti or linguini.

Place one cutlet per plate and drizzle with the orange and fig sauce. Garnish with the sautéed rapini, then decorate with the orange supremed and quartered fresh figs.

Source: Chef Daniel

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.