Scaloppini of Quebec Grain-Fed Veal, à la Thalia

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: chef

Preparation: 15 minutes

Marinating: 1 hour 30 minutes

Cooking: 10 minutes

Cooking method: stir frying

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Ingredients

  • 4 tenderized Quebec Grain-Fed Veal cutlets, 115 g (4 oz) each (or regular cutlets)
  • 15 ml (1 tbsp) olive oil
Marinade
  • 160 ml (2/3 cup) olive oil
  • 1 pinch herbes de Provence
  • 1 pinch thyme
  • 1 garlic clove, chopped
Sauce
  • 60 ml (1/4 cup) olive oil
  • 1 pear, finely sliced
  • 1 clementine orange, quartered
  • 6-7 dried apricots
  • 2 green onions, finely chopped
  • 15 ml (1 tbsp) fresh coriander, snipped
  • 1 pinch herbes de Provence
  • 160 ml (2/3 cup) prepared concentrated veal stock
  • 30 g (1 oz) Princeville cheese
  • 80 ml (1/3 cup) 35% cream
  • 1 packet of Chinese noodles

Preparation

  1. Mix the marinade in a dish and marinate the cutlets for about 1 hour 30 minutes.
  2. To prepare the sauce, heat the olive oil in a skillet and sauté the pears, clementine, apricots and green onions for about 5 minutes. Add the coriander, herbes de Provence, veal stock, cheese and cream. Set aside and keep warm.
  3. Cook the noodles according to the package directions. Set aside and keep warm.
  4. Heat 15 ml (1 tbsp) of olive oil in a skillet and sauté the veal cutlets for 1 minute each side. Cut each cutlet into four.
  5. Divide the noodles among the serving plates, add the sauce and top with 4 pieces of cutlet.
  6. Decorate with a sprig of thyme.

Wine pairing

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

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Recipe provided by Mario Julien.