Mandarin Quebec Grain-Fed Veal Cutlets

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 5 minutes

Cooking method: stir frying




  • 4 Quebec Grain-Fed Veal cutlets, 115 to 120 g (4 oz) each
  • 30 ml (2 tbsp) olive oil
  • 125 ml (1/2 cup) mandarin juice, freshly pressed
  • 125 ml (1/2 cup) white wine
  • 250 ml (1 cup) prepared concentrated demi-glace sauce
  • Salt and pepper
Butter glazed mandarins
  • The supremes of 4 mandarins
  • 60 ml (1/4 cup) butter
  • 60 ml (1/4 cup) sugar


  1. In a frying pan, heat oil on high and quickly brown the grain-fed veal cutlets on both sides. Remove from heat and keep warm.
  2. Deglaze the frying pan with the mandarin juice, add the white wine and bring to a boil.
  3. Add demi-glace sauce and let reduce to desired consistency.
  4. Adjust sauce seasoning and keep warm.
  5. To glaze the mandarin supremes, in a frying pan, melt butter and add sugar. Once sugar is melted, add the mandarin supremes, sauté quickly, set aside and keep warm.
  6. Place the grain-fed veal cutlets on warm plates, cover with sauce and top with glazed mandarins. Serve with pasta and vegetables of your choice.