Veal Cutlets, Alla Maria Pia
Yield:1 serving
Preparation time:5 minutes
Cooking time:10 minutes
Type:
Ingredients
- 115 g (4 oz) Quebec Veal cutlet
- 30 to 50 ml (2 to 3 tbsp) white wine*
- 60 ml (1/4 cup) 35% cream
- Salt and pepper
- Asparagus and mushrooms precooked according to taste
Preparation
- 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.
- Deglaze the skillet with the white wine to recover the pan drippings.
- Add the cream.
- Season to taste. Garnish with asparagus and mushrooms.
*You can replace white wine with:
30 ml (2 tbsp) chicken broth
15 ml (1 tbsp) white wine vinegar
2.5 ml (1/2 tsp) sugar
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.
