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Veal Cutlets, Camembert Sauce

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) butter
1 tbsp (15 mL) olive oil
8 small (2 oz/60 g each) veal cutlets
2 cloves garlic, crushed
8 oz (225 g) small mushrooms
4 oz (120 g) green peas
1/3 cup (80 mL) cognac
1 cup (250 mL) 35 % cream
5 oz (150 g) Canadian Camembert cheese, diced
Salt and freshly ground pepper, to taste
A few sprigs of fresh parsley

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/Veal-Cutlets.-Camembert-Sauce?source=calendar
Veal Cutlets, Camembert Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 - 20 mins
  • Yields 4 servings
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 - 20 mins
  • Yields 4 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

2 tbsp (30 mL) butter
1 tbsp (15 mL) olive oil
8 small (2 oz/60 g each) veal cutlets
2 cloves garlic, crushed
8 oz (225 g) small mushrooms
4 oz (120 g) green peas
1/3 cup (80 mL) cognac
1 cup (250 mL) 35 % cream
5 oz (150 g) Canadian Camembert cheese, diced
Salt and freshly ground pepper, to taste
A few sprigs of fresh parsley

Preparation

In a thick-bottomed frying pan, heat half the butter with the oil. Season cutlets generously with pepper and brown them 4 at a time over very high heat. Reduce heat and cook for 5 minutes on each side or until done. Cutlets should be firm but still give slightly to the touch.

Place cutlets on a serving dish and keep warm. Add rest of butter to frying pan, turn up heat and sauté garlic and mushrooms for about 3 minutes.

Mix in green peas and cognac. Cook until all liquid is absorbed, then season.

Using a slotted spoon, remove green peas and mushrooms from pan and place them on cutlets. Pour cream into pan, add diced Canadian Camembert cheese and heat until cheese melts. Season sauce generously with pepper, then pour over cutlets and vegetables. Garnish with parsley and serve immediately.

Jean Soulard, Executive Chef, Le Château Frontenac

Tips

Try this recipe with Canadian Mi-Carème or Canadian Riopelle.

45 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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