Veal Cutlets with Creamy Mustard and Honey Sauce

Ingredients

• 4 Quebec Veal cutlets, 150 g (1/3 lb) each
• 15 ml (1 tbsp) butter
• 1 sliced leek
• 250 ml (1 cup) chicken broth
• 15 ml (1 tbsp) Dijon mustard
• 30 ml (2 tbsp) honey
• Salt and pepper to taste
• 125 ml (1/2 cup) 15% cooking cream
• 30 ml (2 tbsp) chopped chives

Preparation

1. In a frying pan, melt the butter on medium. Cook the veal cutlets 1 minute on each side. Transfer to a plate and keep warm.
2. In the same pan, cook the leek for 2 to 3 minutes.
3. Stir in chicken broth, Dijon mustard and honey. Add salt and pepper. Bring to a boil, then simmer 4 minutes, until the broth has reduced by half.
4. Add cream and simmer for 3 to 4 minutes, until sauce is consistent.
5. Divide the cutlets among the plates. Top with sauce and sprinkle with chives.

Photo credit: Pratico-Pratiques