Veal Cutlets with Sun-Dried Tomatoes and Melting Mamirolle Cheese

Name: Veal Cutlets with Sun-Dried Tomatoes and Melting Mamirolle Cheese
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) olive oil; 1 tbsp (15 mL) butter; 4 large veal cutlets about 1/2 inch (1 cm) thick; Salt and freshly ground pepper to taste; 1/2 cup (125 mL) sun-dried tomato pesto; 5 oz (150 g) Canadian Mamirolle cheese sliced

This is the Veal Cutlets with Sun-Dried Tomatoes and Melting Mamirolle Cheese recipe.

Prep: 5 min
Cooking: 15 min - 20 min

Yields 4 servings

veal cutlets with sun dried tomatoes and melting mamirolle cheese

Ingredients

1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
4 large veal cutlets about 1/2 inch (1 cm) thick
Salt and freshly ground pepper to taste
1/2 cup (125 mL) sun-dried tomato pesto
5 oz (150 g) Canadian Mamirolle cheese sliced

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Preparation

Preheat oven to 400 °F (200 °C).

In a skillet, heat oil and melt butter over a high heat. Place veal cutlets in pan and sear quickly, 2 to 3 minutes on each side.

Transfer to an ovenproof dish, top with sun-dried tomatoes and season with salt and pepper. Cover with slices of Canadian Mamirolle cheese and continue cooking in the oven for 10 minutes.