Veal cutlets with leeks recipe 4113 1260624e-2624-4051-bc43-a56cc74f23e3 /media/dd1p2jp0/escalopes-veau-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 5/14/2021 9:58:33 a.m. 0 0 28 4 Plats principaux Weekday recipes Meat, fish and seafood Leeks
Veal cutlets with leeks

Veal cutlets with leeks

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Ingredients

  • 4 veal cutlets
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of honey
  • 15 ml (1 tablespoon) of cider vinegar
  • 15 ml (1 tablespoon) of fresh minced sage
  • 30 ml (2 tablespoons) of butter

Preparation

Side-by-side mode
  • In a pan, melt butter at medium heat. Cook cutlets 2 minutes over each side. Set in a plate and cover with aluminium paper. Set aside in the oven at warm.
  • In the same pan, cook leeks at medium-low heat for 8 to 10 minutes.
  • Add honey, cider vinegar and sage. Salt and pepper. Cook 1 minute.

Chef’s note

Olives polenta as a side dish:

In a casserole, bring to a boil at medium heat 375 ml (1 1/2 cup) of milk and 375 ml (1 1/2 cup) of water. Sprinkle 180 ml (3/4 cup) of cornmeal while stirring. Cook a low-medium heat 2 minutes. Incorporate 80 ml (1/4 cup) of chopped green olives and 60 ml (1/4 cup) of grated parmesan. Salt and pepper.

Veal cutlets with leeks

Ingredients

  • 4 veal cutlets
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of honey
  • 15 ml (1 tablespoon) of cider vinegar
  • 15 ml (1 tablespoon) of fresh minced sage
  • 30 ml (2 tablespoons) of butter

Preparation

Side-by-side mode
  • In a pan, melt butter at medium heat. Cook cutlets 2 minutes over each side. Set in a plate and cover with aluminium paper. Set aside in the oven at warm.
  • In the same pan, cook leeks at medium-low heat for 8 to 10 minutes.
  • Add honey, cider vinegar and sage. Salt and pepper. Cook 1 minute.

Chef’s note

Olives polenta as a side dish:

In a casserole, bring to a boil at medium heat 375 ml (1 1/2 cup) of milk and 375 ml (1 1/2 cup) of water. Sprinkle 180 ml (3/4 cup) of cornmeal while stirring. Cook a low-medium heat 2 minutes. Incorporate 80 ml (1/4 cup) of chopped green olives and 60 ml (1/4 cup) of grated parmesan. Salt and pepper.

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