Veal Cutlet With Potato Cream Sauce

Project Description



– 4 veal cutlets

– salt and pepper

– flour

– 45 ml (3 tbsp.) butter

Potato cream

– 30 ml (2 tbsp.) butter

– 60 ml (¼ cup) chopped onions

– 60 ml (¼ cup) diced potatoes

– 200 ml (¾ cup) chicken broth

– 45 ml (3 tbsp.) cream

– salt and pepper



Veal: Season the scallops to taste. Flour and cook them in a pan with the foaming butter about 3 minutes on each side. Serve on plates and top with the potato cream.

Potato cream: in a small saucepan, heat the butter over medium heat until you get a hazelnut colour. Sauté the onions gently until they begin to brown. Add the potatoes, chicken stock and cream. Cook over low heat 30 minutes, stirring occasionally. Season to taste and mix. Strain and keep warm for serving as a sauce with the veal cutlets.

Serve with fries and Domaine Labranche white wine.

Project Details

  • Date5 Février 2015
  • ProduitVin Blanc
  • Temps de préparation45 min
  • Recettes pour 4 personnes
  •  1

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