Aliments du Québec | Breaded Veal Escalopes with Pink Sauce and…

Ingredients

• 30 ml (2 tbsp) olive oil
• ½ package sliced mushrooms
• 30 ml (2 tbsp) low-salt spaghetti seasoning
• 60 ml (1/4 cup) sun-dried tomatoes in oil, chopped
• 30 ml (2 tbsp) basil pesto
• ½ jar (700 ml) pink sauce
• 500 ml (2 cups) baby spinach
• 1 can (341 ml) corn kernels
• 1 orange Quebec bell pepper, diced
• 1 fresh Quebec tomato, diced
• 4 green onions, sliced
• Fresh cilantro, chopped, to taste
• 1 can (540 ml) black beans, rinsed and drained
• 1 cucumber
• 1 tomato
• 80 ml (1/3 cup) sour cream
• 30 ml (2 tbsp) Quebec maple syrup
• 5 ml (1 tsp) rice vinegar
• Zest of ½ lemon
• Juice of ¼ lemon
• Salt and pepper, to taste
• 4 breaded veal escalopes, Famille Fontaine
• 45 ml (3 tbsp) olive oil
• 250 ml (1 cup) grated aged cheddar