Veal Cutlets with Oranges and Triple Sec Sauce


  • 4 Quebec Veal cutlets, 115 g (4 oz) each
  • 60 ml (4 tbsp) olive oil
  • 125 ml (1/2 cup) Triple Sec
  • 250 ml (1 cup) demi-glace sauce
  • Salt and pepper
  • 60 ml (4 tbsp) butter
  • 60 ml (4 tbsp) sugar
  • Supremes from 2 oranges


  1. Heat the olive oil in a skillet over high heat. Add the veal cutlets and brown quickly on each side. Remove the veal from the skillet and keep warm.
  2. Deglaze the skillet with the Triple Sec to recover the pan juices.
  3. Add the demi-glaze sauce and the salt and pepper. Let simmer for a few minutes.
  4. To glaze the orange supremes, melt the butter in a pan and add the sugar. Once the sugar has dissolved, add the orange segments and sauté them quickly. Then remove from pan and keep warm.
  5. Coat the bottom of serving plates lightly with the sauce, add the glazed orange supremes and arrange the cutlets on top. Serve with green beans and tomatoes cut in wedges.


Note: for a creamier sauce, add a knob of butter before the sauce is finished cooking and mix well before serving.