Quebec Grain-Fed Veal Cutlets with Limoncello and Artichoke and Asparagus Stir-Fry

Type of cut: cutlets

Yield: 6 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 10 minutes

Cooking method: sautéing




  • 6 Quebec Grain-Fed Veal cutlets, 150 g (5 oz) each
  • Olive oil in sufficient quantity
Artichoke and asparagus stir-fry
  • 2 cans 400 ml (14 oz) artichoke hearts cut in quarters
  • 1 red onion cut in very thin pieces
  • 2 cloves of garlic, crushed
  • 24 very fine green asparagus, blanched 2 minutes
  • Zest of a lemon, blanched 2 minutes
Limoncello sauce
  • 160 ml (2/3 cup) Limoncello
  • 250 ml (1 cup) prepared concentrated veal stock
  • 125 ml (1/2 cup) 35% cream
  • Salt and pepper
  • 80 ml (1/3 cup) crushed Italian parsley
  • Grated Regianno parmesan


  1. In a frying pan, on medium-high, heat olive oil. Add artichoke hearts and onions and fry for 5 minutes.
  2. Add garlic, asparagus and lemon zest, continue cooking for 5 minutes and set aside.
  3. In a frying pan, heat olive oil on high and quickly sear the grain-fed veal cutlets on each side.
  4. Remove from the frying pan and keep warm.
  5. Deglaze the frying pan with the Limoncello to recuperate the meat juices.
  6. Add veal stock and cream and simmer until desired consistency.* Salt and pepper to taste.
  7. Coat the grain-fed veal cutlets with sauce and serve with the artichokes and asparagus. Top with Italian parsley and grated Regianno parmesan. Serve with pasta seasoned with olive oil and fresh oregano.

Note for the sauce: for a creamier sauce, whisk in butter (at the end of cooking, remove the pan from heat, add a knob of butter, mix well and serve).

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011