Hazelnut and Fresh Thyme Breaded Quebec Grain-Fed Veal Cutlets with Grape Sauce

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 20 minutes

Cooking: 10 minutes

Cooking method: stir frying or sautéing




  • 4 Quebec Grain-Fed Veal cutlets, 125 g (4 oz) each
Grape sauce
  • 2 dabs of butter
  • 1 French shallot
  • 60 ml (1/4 cup) white wine
  • 400 ml (1 2/3 cup) prepared concentrated veal stock
  • 300 g (10 oz) green and/or red grapes (seedless)
  • Salt and pepper to taste
  • 50 g (1 3/4 oz) green and/or red grapes (peeled, if desired)
  • 60 ml (1/4 cup) chopped hazelnuts
  • 30 ml (2 tbsp) breadcrumbs
  • 10 ml (2 tsp) ground fresh thyme, without the sprigs
  • Flour in sufficient quantity (approximately 1/4 cup)
  • 1 to 2 beaten eggs with a splash of milk
  • Butter or oil in sufficient quantity (for cooking)
  • Salt and pepper to taste


  1. To begin with, prepare the sauce.
  2. In a frying pan, on high, quickly sauté the shallot in butter.
  3. Deglaze the frying pan with the wine and reduce by half.
  4. Add veal stock and the 300 g of grapes, simmer for 10 minutes and season to taste.
  5. Put the sauce through a food processor and strainer.
  6. Add the whole grapes (peeled) and keep warm.
  7. Then, in a mixing bowl, mix all breadcrumb ingredients.
  8. Dip successively the grain-fed veal cutlets in the flour, egg and then breadcrumbs mix.
  9. In a frying pan, heat butter or oil on high and cook the cutlets for approximately 2 minutes on each side until the breadcrumbs are golden and crispy.
  10. If needed, finish cooking in the oven for a few minute by placing the cutlets on a grill in a roasting pan.
  11. Serve the grain-fed veal cutlets with the grape sauce and asparagus, green beans and buttered carrots.

Wine pairing

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