Veal Cutlets with Oka Cheese and Apple Sauce | Quebec Veal
Heat the oil in a skillet over high heat. Season the veal cutlets with salt and pepper and brown quickly on each side. Remove the veal from the skillet and keep warm. Deglaze the skillet with water,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 2 Quebec Veal cutlets, 115 g (4 oz) each
- 2 slices Oka cheese
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- 5 ml (1 tsp) concentrated veal stock
- 125 ml (1/2 cup) water
- 125 ml (1/2 cup) apple juice
- 30 ml (1 tbsp) white roux or corn starch diluted in a little cold water
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