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Veal Cutlets with Port Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/escalopes-veau-creme-porto-orange-2946.jpg
PT12M
PT10M
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Preheat oven to 300°F/150°C.Dredge cutlets with flour. In a skillet, brown cutlets on both sides in hot oil.Season with salt and pepper. Remove and keep hot.In the same skillet, brown shallot. Deglaze skillet with port, add orange juice and reduce by a third.Stir in cream and simmer for a few minutes.Add orange zest and basil.
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1 1/3 lb (600 g) veal cutlets
1/4 cup (60 mL) flour
1 Tbsp. (15 mL) vegetable oil
Salt and pepper to taste
1 shallot chopped
1/2 cup (125 mL) white port
1 orange, juice and zest
1 cup (250 mL) table cream
2 Tbsp. (30 mL) chopped fresh basil
Veal Cutlets with Port Sauce
4
servings
0:12
Preparation
0:10
COOKING
0:22
TOTAL TIME
Ingredients
-
1 1/3 lb
(600 g)veal cutlets
-
1/4 cup
(60 mL)flour
-
1 Tbsp.
(15 mL)vegetable oil
-
Salt and pepper to taste
-
1
shallot chopped
-
1/2 cup
(125 mL)white port
-
1
orange, juice and zest
-
1 cup
(250 mL)table cream
-
2 Tbsp.
(30 mL)chopped fresh basil
Preparation
Preheat oven to 300°F/150°C.
Dredge cutlets with flour. In a skillet, brown cutlets on both sides in hot oil.
Season with salt and pepper. Remove and keep hot.
In the same skillet, brown shallot. Deglaze skillet with port, add orange juice and reduce by a third.
Stir in cream and simmer for a few minutes.
Add orange zest and basil.
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.
