This is the Veal Cutlets with Sun-Dried Tomatoes and Melting Mamirolle Cheese recipe.
- Prep: 5 min
- Cooking: 15 min - 20 min
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) butter
- 4 large veal cutlets about 1/2 inch (1 cm) thick
- Salt and freshly ground pepper to taste
- 1/2 cup (125 mL) sun-dried tomato pesto
- 5 oz (150 g) Canadian Mamirolle cheese sliced
Preheat oven to 400 °F (200 °C).
In a skillet, heat oil and melt butter over a high heat. Place veal cutlets in pan and sear quickly, 2 to 3 minutes on each side.
Transfer to an ovenproof dish, top with sun-dried tomatoes and season with salt and pepper. Cover with slices of Canadian Mamirolle cheese and continue cooking in the oven for 10 minutes.
Try this recipe with Canadian Empereur or Miranda cheese.