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Veal Cutlets with Mushroom-Tarragon Gravy
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Escalopes-veau-estragon-4675.jpg
PT10M
PT08M
PT18M
Dredge the cutlets, both sides, with flour.In a skillet, heat butter and oil on medium-high.Brown cutlets 1 minute per side. Remove and set aside.In the same skillet, cook mushrooms and tarragon 2 - 3 minutes on medium high. Remove and set aside.Deglaze skillet with white wine, add chicken stock and reduce by half.Stir in cream and cook to desired consistency.Adjust seasoning and pour gravy over cutlets.
4
Chef Benoit Latulippe
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0
0
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1/4 cup (60 mL) flour
4 veal cutlets
2 Tbsp. (30 mL) butter
2 Tbsp. (30 mL) extra-virgin olive oil
3 oz (90 g) oyster mushrooms, sliced
2 tarragon, chopped
1/4 cup (60 mL) white wine
3/4 cup (190 mL) chicken broth or broth
1/3 cup (80 mL) thick cream (35% m.f.)
To taste Salt and pepper
Veal Cutlets with Mushroom-Tarragon Gravy
4
servings
0:10
Preparation
0:08
COOKING
0:18
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)flour
-
4
veal cutlets
-
2 Tbsp.
(30 mL)butter
-
2 Tbsp.
(30 mL)extra-virgin olive oil
-
3 oz
(90 g)oyster mushrooms, sliced
-
2
tarragon, chopped
-
1/4 cup
(60 mL)white wine
-
3/4 cup
(190 mL)chicken broth or broth
-
1/3 cup
(80 mL)thick cream (35% m.f.)
-
To taste Salt and pepper
Preparation
Dredge the cutlets, both sides, with flour.
In a skillet, heat butter and oil on medium-high.
Brown cutlets 1 minute per side. Remove and set aside.
In the same skillet, cook mushrooms and tarragon 2 - 3 minutes on medium high. Remove and set aside.
Deglaze skillet with white wine, add chicken stock and reduce by half.
Stir in cream and cook to desired consistency.
Adjust seasoning and pour gravy over cutlets.
Source :
Chef Benoit Latulippe
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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