Veal Cutlets with Oranges and Triple Sec Sauce | Quebec veal
Heat the olive oil in a skillet over high heat. Add the veal cutlets and brown quickly on each side. Remove the veal from the skillet and keep warm. Deglaze the skillet with the Triple Sec to recover...
Ingredients
- 4 Quebec Veal cutlets, 115 g (4 oz) each
- 60 ml (4 tbsp) olive oil
- 125 ml (1/2 cup) Triple Sec
- 250 ml (1 cup) demi-glace sauce
- Salt and pepper
- 60 ml (4 tbsp) butter
- 60 ml (4 tbsp) sugar
- Supremes from 2 oranges
More Like This
Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce | Metro
metro.ca
Veal Cutlets Stuffed with Goat Cheese and Maple-Flavoured Pears | Quebec veal
veauduquebec.com
Bacon-Wrapped Veal Cutlets Stuffed with Tomatoes, Arugula and Cheese | Quebec veal
veauduquebec.com
Veal Cutlets Parmigiana, Pancetta and Tomato Confit Sauce | Quebec veal
veauduquebec.com
Viennese-Style Veal Cutlets | Quebec veal
veauduquebec.com
Veal Cutlets Piccata | Quebec veal
veauduquebec.com
Cassoulet "Lite" with Veal | Quebec veal
veauduquebec.com
Veal cutlets with green olive salsa | Women's Weekly Food
womensweeklyfood.com.au