Veal Cutlets, Alla Maria Pia


  • 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

*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


  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 white wine to recover the pan drippings.
  3. Add the cream.
  4. Season to taste. Garnish with asparagus and mushrooms.


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.