Veal Cutlets with Bleu Bénédictin Sauce | Canadian Goodness
This is the Veal Cutlets with Bleu Bénédictin Sauce recipe.
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 dairyfarmersofcanada.ca.
Ingredients
- 4 veal cutlets
- Juice of half a lemon
- Salt and freshly ground pepper to taste
- 2 tbsp (30 mL) butter
- 2 shallots minced
- 1/2 cup (125 mL) dry white wine
- 1/3 cup (80 mL) Canadian Bleu Bénédictin* cheese
- 1/2 cup (125 mL) 15 % cream
- 2 green onions minced
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