Veal Cutlets with Maple and Morel Sauce | RICARDO

Name: Veal Cutlets with Maple and Morel Sauce | RICARDO
Ingredients: 2 tablespoons (30 ml) maple syrup; 2 tablespoons (30 ml) cognac; 3 cups (750 ml) chicken broth; 1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note); 4 large veal cutlets; 1/2 cup (125 ml) unbleached all-purpose flour; 8 teaspoons (40 ml) butter; 8 teaspoons (40 ml) olive oil; Salt and pepper

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Ricardo's recipes : Veal Cutlets with Maple and Morel Sauce

Keywords

Veal
veal recipes
veal cutlets
maple
morel
veal cutlets recipes
maple sauce
maple sauce recipes

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Ingredients

2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) cognac
3 cups (750 ml) chicken broth
1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note)
4 large veal cutlets
1/2 cup (125 ml) unbleached all-purpose flour
8 teaspoons (40 ml) butter
8 teaspoons (40 ml) olive oil
Salt and pepper