Veal cutlets with leeks
15
13
4
No
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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