Veal Cutlets, Mushrooms and Port Sauce

Video

Ingredients

  • 4 Quebec Veal cutlets
  • 30 ml (2 tbsp) butter
  • 227 g (8 oz) mixed mushrooms, sliced
  • Salt and pepper to taste

Sauce

  • 15 ml (1 tbsp) butter
  • 60 ml (1/4 cup) French shallots, chopped
  • 5 ml (1 tsp) chopped garlic, chopped
  • 5 ml (1 tsp) fresh thyme, chopped
  • 80 ml (1/3 cup) port or white grape juice
  • 250 ml (1 cup) demi-glace sauce
  • Salt and pepper to taste

Preparation

  1. In a saucepan, melt the butter for the sauce on medium. Cook the French shallots, garlic and thyme for 1 to 2 minutes.
  2. Add the port. Bring to a boil and then simmer until the liquid is reduced by half.
  3. Add the demi-glace sauce. Bring to a boil and then simmer for 2 to 3 minutes. Salt and pepper. Keep warm.
  4. In a large frying pan, melt 15 ml of butter on medium. Cook the mushrooms for 2 to 3 minutes. Salt and pepper. Keep warm.
  5. Salt and pepper the veal cutlets.
  6. In another frying pan, melt the remaining butter on medium. Cook the cutlets 1 minute on each side.
  7. Serve with the port sauce and the mushrooms.

 

Photo credit: Pratico-Pratiques