Type of cut: cutlets
Yield: 4 servings
Degree of difficulty: chef
Preparation: 30 minutes
Cooking: 15 minutes
Cooking method: stir frying
- 4 Quebec Grain-Fed Veal cutlets, 100-120 g (1/4 lb) each
- 30 ml (2 tbsp) olive oil
- 227 g (8 oz) oyster mushrooms
- 15 ml (1 tbsp) butter
- 225 g (1/2 lb) Empereur cheese, cut into 4 slices
- 225 g (1/2 lb) pumpkin (or sunflower) seeds, finely chopped
- Salt and freshly ground black pepper
Strong cider sauce
- 2 shallots, finely chopped
- 30 ml (2 tbsp) cider vinegar
- 125 ml (1/2 cup) strong cider (Cuvée Blanc de Pépin, Michel Jodoin)
- 150 g (1/3 lb) dried cranberries
- 180 ml (3/4 cup) prepared concentrated demi-glace sauce
- Preheat oven to 175°C (350°F).
- Heat the butter in a skillet and sauté the oyster mushrooms.
- Flatten the cutlets on a cutting board. Spoon some oyster mushrooms and Empereur cheese in the centre of each cutlet. Roll and tie the veal roulades with string, then roll in the chopped seeds. Season with salt and pepper to taste.
- Heat the olive oil in a skillet and brown the roulades on all sides. Transfer to a baking dish and cook in the oven for about 4 minutes.
- To make the sauce, sweat the shallots in the same skillet. Deglaze the pan with the cider vinegar, add the strong cider and cranberries and reduce until the liquid is evaporated. Add the demi-glace sauce and adjust the seasoning.
- Cut the roulades in half and put on plates. Pour the sauce over the meat. Serve with small new potatoes and a green vegetable.
Recipe provided by Yan Garzon.