Veal Cutlets with Bleu Bénédictin Sauce

Name: Veal Cutlets with Bleu Bénédictin Sauce
Yield: 4 servings
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

This is the Veal Cutlets with Bleu Bénédictin Sauce recipe.

Prep: 20 min
Cooking: 15 min - 20 min

Yields 4 servings

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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Preparation

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.