Veal Cutlets with Maple and Morel Sauce
Veal Cutlets with Maple and Morel Sauce
Ingredients
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (30 ml) cognac
- 3 cups (750 ml) chicken broth
- 1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note)
- 4 large veal cutlets
- 1/2 cup (125 ml) unbleached all-purpose flour
- 8 teaspoons (40 ml) butter
- 8 teaspoons (40 ml) olive oil
- Salt and pepper
Instructions
- In a small saucepan, bring maple syrup to a boil and cook over low heat until syrup has caramelized. Deglaze with cognac and reduce until almost dry. Add broth and mushrooms. Bring to a boil and reduce until sauce is syrupy. Keep warm.
Veal Cutlets with Maple and Morel Sauce