Veal Cutlets with Maple and Morel Sauce

Name: Veal Cutlets with Maple and Morel Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons (30 ml) maple syrup; 2 tablespoons (30 ml) cognac; 3 cups (750 ml) chicken broth; 1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note); 4 large veal cutlets; 1/2 cup (125 ml) unbleached all-purpose flour; 8 teaspoons (40 ml) butter; 8 teaspoons (40 ml) olive oil; Salt and pepper

5 stars (8) Rate this recipe

Preparation 20 MIN

Cooking 20 MIN
Servings 4

Ingredients
Preparation

Ingredients

Sauce

2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) cognac
3 cups (750 ml) chicken broth
1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note)

Cutlets

4 large veal cutlets
1/2 cup (125 ml) unbleached all-purpose flour
8 teaspoons (40 ml) butter
8 teaspoons (40 ml) olive oil
Salt and pepper

Preparation

Sauce

In a small saucepan, bring maple syrup to a boil and cook over low heat until syrup has caramelized. Deglaze with cognac and reduce until almost dry. Add broth and mushrooms. Bring to a boil and reduce until sauce is syrupy. Keep warm.

Cutlets

Place veal slices between two sheets of plastic wrap and flatten slightly with a mallet (flat side) or a rolling pin. Season with salt and pepper. On a plate, flour cutlets and shake to remove any excess.
In a large non-stick skillet, brown cutlets in butter and oil over high heat, one or two at a time, for about 1 minute on each side. Set aside on a warm plate. Deglaze skillet with reduced sauce. Serve cutlets with sauce. Serve with pasta and steamed vegetables.

Note

You can replace morels with white button mushrooms. Brown them in a separate skillet in a little butter and add as a garnish on cutlets.

Good with...

Puréed Cauliflower

30 min

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