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

Note from Ricardo

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Veal Cutlets with Maple and Morel Sauce

Categories

Ingredients

Sauce

Cutlets

Preparation

Sauce

Cutlets

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Meat Tenderizer