Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce
Preparation: Heat the olive oil in a skillet over high heat. Add the milk-fed veal cutlets and brown quickly on each side. Remove the veal from the skillet and
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pan
- Stove
- Serving platter
- Spoon
Ingredients
- 4x4 oz (4x115 g) Quebec milk-fed veal cutlets or scallops
- 4 Tbsp. (60 mL) olive oil
- 1/2 cup (125 mL) triple sec
- 1 cup (250 mL) demi-glaze sauce
- salt
- pepper
- 4 Tbsp. (60 mL) butter
- 4 Tbsp. (60 mL) sugar
- 2 orange, in supremes
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