Veal Cutlets with Bleu Bénédictin Sauce

This is the Veal Cutlets with Bleu Bénédictin Sauce recipe.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 4 servings
veal cutlets with bleu benedictin sauce


  • 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


Sprinkle veal with lemon juice, and season well. In a frying pan, cook cutlets in the butter over a high heat for 1 to 2 minutes on each side. Remove from pan and set aside on a plate. Keep warm.

Sauté shallots in the same pan until golden, about 5 minutes. Deglaze pan with wine and reduce by half. Whisk in Bleu Bénédictin cheese, a little at a time, add cream, then green onions and let simmer over a low heat for 3 to 4 minutes, whisking continuously.

Pour sauce over hot cutlets and serve with seasonal vegetables.


* Try Canadian Blue Ermite cheese for this recipe.

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