Veal Cutlets with Candied Cranberries and Two Sauces


(adjust according to the number of servings)

  • 115 g (4 oz) Quebec Veal cutlet
  • Salt and pepper to taste
  • 15 ml (1 tbsp) oil or butter
  • 125 ml (1/2 cup) prepared concentrated veal stock
  • 60 ml (1/4 cup) candied cranberries

Old fashioned maple syrup sauce

(6 to 8 servings)

  • 450 g (3 cups) fresh cranberries
  • 180 ml (3/4 cup) extra dark maple syrup
  • 1.25 ml (1/4 tsp) allspice
  • 1.25 ml (1/4 tsp) ground Cayenne pepper

Maple syrup sauce and Espelette pepper

(6 to 8 servings)

  • 450 g (3 cups) fresh cranberries
  • 180 ml (3/4 cup) dark maple syrup
  • 2.5 ml (1/2 tsp) ground Espelette pepper



  1. In a saucepan, bring the ingredients to a boil for the sauce of your choice.
  2. Let simmer for approximately 10 minutes on low heat until cranberries are tender and begin to split.
  3. Let cool and set aside.

Note – for a thicker and smoother sauce, add a little demi-glace.


  1. Season the veal cutlets with salt and pepper.
  2. In a skillet, heat butter or oil on high.
  3. When the butter stops sizzling or the oil begins to separate, sear the cutlets on one side.
  4. When the meat juices begin to rise to the surface, turn the cutlets. Remove and set aside.
  5. Deglaze the skillet with the veal stock.
  6. Add the candied cranberries and adjust the seasonings.
  7. Serve the cutlets on a warm plate and spoon sauce over the meat. Serve with potatoes, butter glazed carrots and a green salad.


Photo credit: Pratico-Pratiques