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Veal cutlets with Bleu Bénédictin sauce
Serves/Yields: 4
Prep. Time: 24 mn
Cook Time:
Category: Veal
Difficulty: Moderate
Ingredients

veal cutlets
Juice of half a lemon
Salt and freshly ground pepper
2 tbsp (30 mL) butter
2 shallots, minced
1/4 cup (60 mL) dry white vermouth
1/3 cup (75 mL) dry white wine
1/3 cup (75 mL) Canadian Bleu Bénédictin* cheese
1/2 (125 mL) 15% cream
2 green onions, minced
Directions

Sprinkle veal with lemon juice, and season well. In a frying pan, brown cutlets in the butter over a high heat for 1 to 2 minutes on each side. Remove from pan and set aside on a plate. Keep warm.


Fry shallots in the same pan until golden, about 5 minutes. Deglaze pan with vermouth, reduce until pan is almost dry, add wine and reduce by half. Whisk in Bleu Bénédictin cheese, a little at a time, add cream, then green onions and let simmer over a low heat for 3 to 4 minutes, whisking continuously.

Pour sauce over hot cutlets and serve with seasonal vegetables.
Source: Les Saisons de Clodine
Contributed by: Serge on Sunday, February 29. 2004 at 04:18:23
More Recipes of Serge
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