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Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic
2019-10-10
https://www.metro.ca/userfiles/image/recipes/escalopes-veau-grain-sauce-orange-fig-rapinis-sautes-ail-11127.jpg
PT20M
PT08M
PT30M
Cutlets:Prepare the cutlets by coating them in flour, then dipping them in the beaten eggs, followed by the Italian breadcrumbs.Heat a skillet and add the olive oil. Delicately place the cutlets in the skillet and cook 4 minutes per side, or until each side is golden brown.Sauce:Sweat the diced shallots in a skillet with the butter on medium heat. Add the orange juice and reduce to about 2 tablespoons.Add the demi-glace sauce, orange zest and diced figs (you can replace with dried figs reducing the quantity by half or you can also replace the figs with kiwis). Bring to a boil and simmer for 10 minutes. Remove from the heat and add the balsamic vinegar.Rapini:Blanch the rapini in a large pot of boiling salted water, then drain and rinse under cold water to stop cooking. Before serving, heat a skillet on medium-high heat and add the olive oil. Add the chopped garlic and sweat for a few minutes. Add the drained rapini and coat in the garlic oil.Serving:Accompany the cutlets and rapini with buttered spaghetti or linguini.Place one cutlet per plate and drizzle with the orange and fig sauce. Garnish with the sautéed rapini, then decorate with the orange supremed and quartered fresh figs.Source: Chef Daniel
4
Metro
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0
0
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cutlet
4 grain-fed veal cutlets
1/2 cup (125 ml) flour
2 eggs beaten
1 cup (250 ml) italian breadcrumbs
3 tablespoon (45 ml) Irresistibles olive oil
sauce
1 shallot diced
1 tablespoon (15 ml) butter
2 orange (zest and juice)
1 1/2 demi-glace sauce
2 fresh blue fig diced (or kiwis)
2 teaspoon (10 ml) Irresistibles balsamic vinegar
rapini
1 rapini washed and sliced into 3 sections
2 tablespoon (30 ml) Irresistibles olive oil
2 garlic gloves finely chopped
garnish
1 orange supremed
2 fresh fig quartered
Grain-fed veal cutlets with orange and fig sauce and rapini sautéed in garlic
4
Main course
0:20
Preparation
0:08
COOKING
0:30
TOTAL TIME
Ingredients
-
cutlet
-
4
grain-fed veal cutlets
-
1/2 cup
(125 ml)flour
-
2
eggs beaten
-
1 cup
(250 ml)italian breadcrumbs
-
3 tablespoon
(45 ml)Irresistibles olive oil
-
sauce
-
1
shallot diced
-
1 tablespoon
(15 ml)butter
-
2
orange (zest and juice)
-
1 1/2
demi-glace sauce
-
2
fresh blue fig diced (or kiwis)
-
2 teaspoon
(10 ml)Irresistibles balsamic vinegar
-
rapini
-
1
rapini washed and sliced into 3 sections
-
2 tablespoon
(30 ml)Irresistibles olive oil
-
2
garlic gloves finely chopped
-
garnish
-
1
orange supremed
-
2
fresh fig quartered
Preparation
Cutlets:
Prepare the cutlets by coating them in flour, then dipping them in the beaten eggs, followed by the Italian breadcrumbs.
Heat a skillet and add the olive oil. Delicately place the cutlets in the skillet and cook 4 minutes per side, or until each side is golden brown.
Sauce:
Sweat the diced shallots in a skillet with the butter on medium heat. Add the orange juice and reduce to about 2 tablespoons.
Add the demi-glace sauce, orange zest and diced figs (you can replace with dried figs reducing the quantity by half or you can also replace the figs with kiwis). Bring to a boil and simmer for 10 minutes. Remove from the heat and add the balsamic vinegar.
Rapini:
Blanch the rapini in a large pot of boiling salted water, then drain and rinse under cold water to stop cooking. Before serving, heat a skillet on medium-high heat and add the olive oil. Add the chopped garlic and sweat for a few minutes. Add the drained rapini and coat in the garlic oil.
Serving:
Accompany the cutlets and rapini with buttered spaghetti or linguini.
Place one cutlet per plate and drizzle with the orange and fig sauce. Garnish with the sautéed rapini, then decorate with the orange supremed and quartered fresh figs.
Source: Chef Daniel
Source :
Metro
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