Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 4 servings
What You Need
4 veal cutlets
Juice of half a lemon
Freshly ground pepper, to taste
2 tbsp (28.4 g) butter
2 shallots, minced
1/4 cup (60 ml) dry white vermouth
1/3 cup (80 ml) dry white win
1/3 cup (37 g) Canadian Bleu Bénédictin* cheese
1/2 cup (112 g) 15 % cream
2 green onions, minced
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 vermouth, reduce until pan is almost dry, add 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.