Veal Cutlets, Al Limone


  • 115 g (4 oz) Quebec Veal cutlet
  • Juice of 1/2 lemon
  • Salt and pepper


  • 60 ml (1/4 cup) white wine*
  • 5 ml (1 tsp) white roux**

*You can replace white wine with:

  • 30 ml (2 tbsp) chicken stock
  • 15 ml (1 tbsp) white wine vinegar
  • 2.5 ml (1/2 tsp) sugar

**White roux

For 1 cutlet: 5 ml (1 tsp) of butter and 5 ml (1 tsp) of flour. In a saucepan, cook the butter with the flour, being careful not to let it brown; stir constantly. The flour is cooked when it has whitened.


  1. In a skillet, heat 15 ml (1 tbsp) of olive oil over high heat and brown the veal cutlet quickly on each side. Remove from pan and transfer to a warm platter.
  2. Deglaze the skillet with the lemon juice to recover the pan drippings.
  3. Add the sauce.
  4. Season to taste.


Tip for the sauce: for a creamier sauce, whisk in a knob of butter (at the end of cooking, remove the saucepan from the heat, add a knob of butter, mix well and serve).


Suggested side dishes: serve with vegetables and risotto or pasta.