Bas St-Laurent Veal Cutlets with Cream and Herbs

Name: Bas St-Laurent Veal Cutlets with Cream and Herbs
Yield: 4 servings
Ingredients: 4 5 oz (150 g) veal cutlets; 2 tbsp (30 mL) all-purpose flour; 2 tbsp (30 mL) butter; Herbes de Provence; Fresh parsley; Thyme; Bay leaves; 1 lb (450 g) tomatoes finely diced; 1 zucchini peeled and diced; 1 carrot peeled and diced; 1 onion finely chopped; 1/2 cup (125 mL) 35 % cream; 1 garlic clove minced; A few drop of Tabasco sauce; Salt and freshly ground black pepper to taste

This is the Bas St-Laurent Veal Cutlets with Cream and Herbs recipe.

Prep: 15 min
Cooking: 20 min - 25 min

Yields 4 servings

bas st laurent veal cutlets with cream and herbs

Ingredients

4 5 oz (150 g) veal cutlets
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) butter
Herbes de Provence
Fresh parsley
Thyme
Bay leaves
1 lb (450 g) tomatoes finely diced
1 zucchini peeled and diced
1 carrot peeled and diced
1 onion finely chopped
1/2 cup (125 mL) 35 % cream
1 garlic clove minced
A few drop of Tabasco sauce
Salt and freshly ground black pepper to taste

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Preparation

Sprinkle the veal cutlets with the Herbes de Provence and dip them in flour. In a large frying pan, sauté the veal in butter for 2 minutes on each side.

Blanch the vegetables for a couple of minutes in salted boiling water if the pieces are large.

Mix together the tomatoes, onion, zucchini, carrots, garlic, parsley, thyme and bay leaves. Season with salt and pepper. Add a couple of drops of Tabasco sauce and the cream.

Cut 4 sheets of aluminium foil. Place the veal and sauce in the centre of each sheet and seal the sides to form a bag (papillote), leaving enough space for air to circulate. Cook on the grill* for 15 minutes.