Mushroom Quebec Grain-Fed Veal Cutlets

Type of cut: cutlets

Yield: 2 servings

Degree of difficulty: easy

Preparation: 10 minutes

Cooking: 5 minutes

Cooking method: stir frying




  • 2 Quebec Grain-Fed Veal cutlets, 115 g (4 oz) each
  • 30 to 50 ml (2 to 3 tbsp) white wine
  • 60 ml (1/4 cup) prepared concentrated demi-glace sauce
  • 60 ml (1/4 cup) 35% cream
  • Salt and pepper
  • Precooked mushrooms to taste

Preparation in 4 easy steps

  1. In a frying pan, heat 15 ml (1 tbsp) olive oil on high and quickly brown the grain-fed veal cutlets on both sides.
  2. Remove from heat and keep warm.

3. Deglaze the frying pan with the wine to recuperate all the meat juices.


4. Add demi-glace sauce and cream.*

Seasoning, topping

Season to taste. Top with mushrooms.

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

Wine pairing

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