Veal Cutlets Stuffed with Goat Cheese and Maple-Flavoured Pears

Ingredients

  • 4 Quebec Veal cutlets of approximately 135 g (1/3 lb) each
  • 15 ml (1 tbsp) butter
  • 3 pears peeled and diced
  • 60 ml (1/4 cup) maple syrup
  • Salt and pepper to taste
  • 125 g (approximately 1/4 pound) creamy goat cheese crumbled
  • 80 ml (1/3 cup) ground walnuts
  • 30 ml (2 tbsp) ground chives
  • 30 ml (2 tbsp) ground parsley
  • 15 ml (1 tbsp) olive oil
  • 180 ml (3/4 cup) demi-glace sauce
  • 80 ml (1/3 cup) 15 % cooking cream
  • 60 ml (1/4 cup) apple cider jelly
  • 30 ml (2 tbsp) chopped French shallots
  • 15 ml (1 tbsp) chopped sage

Preparation

  1. Preheat oven to 200°C (400°F).
  2. In an oven-proof pan, melt the butter on medium. Brown the pears 2 to 3 minutes while stirring.
  3. Add maple syrup, salt and pepper. Cook 3 to 5 minutes while stirring. Remove from heat and let cool.
  4. In a bowl, mix the goat cheese with the walnuts, fine herbs and caramelized pears.
  5. At the base of each cutlet, place a small amount of the cheese preparation. Roll cutlets. Secure with toothpicks.
  6. In the same pan, heat oil on medium. Cook the cutlet for one minute on each side.
  7. Continue cooking for 10 to 12 minutes in the oven.
  8. Meanwhile, mix the demi-glace sauce with the cream, cider jelly, shallots and sage in a saucepan. Bring to a boil and simmer for 5 minutes.
  9. Serve with cutlets.