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    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
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    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
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    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
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      2.5 kg SELECTED VARIETIES

    • 2
      eggs beaten
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      NATUREGG OR GOLDEGG OMEGA 3

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      12 un SELECTED VARIETIES

    • 1 cup
      (250 ml)
      italian breadcrumbs
    • 3 tablespoon
      (45 ml)
      Irresistibles olive oil

    • sauce
    • 1
      shallot diced
    • 1 tablespoon
      (15 ml)
      butter
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      250 g SELECTED VARIETIES

    • 2
      orange (zest and juice)
    • 1 1/2
      demi-glace sauce
    • 2
      fresh blue fig diced (or kiwis)
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      PRODUCT OF MEXICO

    • 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
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      LOCAL GARLIC 115 g

      LOCAL GARLIC 115 g

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      PRODUCT OF ONTARIO


    •
      garnish
    • 1
      orange supremed
    • 2
      fresh fig quartered
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      BLACK MISSION FIGS 227 g

      BLACK MISSION FIGS 227 g

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      PRODUCT OF MEXICO

    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.

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