Bas St-Laurent Veal Cutlets with Cream and Herbs | Canadian Goodness
This is the Bas St-Laurent Veal Cutlets with Cream and Herbs recipe.
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Cooking tools:
- Grill
- Pepper mill
- Oven
- Stove
- Skillet
- Pot
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Aluminum foil
- Spoon
Ingredients
- 4 5 oz (150 g) veal cutlets
- 2 tbsp (30 mL) all-purpose flour
- 2 tbsp (30 mL) butter
- Herbes de Provence
- Fresh parsley
- Thyme
- Bay leaves
- 1 lb (450 g) tomatoes finely diced
- 1 zucchini peeled and diced
- 1 carrot peeled and diced
- 1 onion finely chopped
- 1/2 cup (125 mL) 35 % cream
- 1 garlic clove minced
- A few drop of Tabasco sauce
- Salt
- freshly ground black pepper
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