Preparation: 20 minutes
Baking time: 6 minutes
Servings: 4
4 grain-fed veal cutlets, 100-120 g (1/4 lb) each
30 ml (2 tbsp) olive oil
227 g (8 oz) oyster mushrooms
15 ml (1 tbsp) butter
225 g (1/2 lb) Empereur cheese, cut into 4 slices
225 g (1/2 lb) pumpkin (or sunflower) seeds, finely chopped
Salt and freshly ground black pepper
Strong cider sauce
2 shallots, finely chopped
30 ml (2 tbsp) cider vinegar
125 ml (1/2 cup) strong cider (Cuvée Blanc de Pépin, Michel Jodoin)
150 g (1/3 lb) dried cranberries
180 ml (¾ cup) demi-glace sauce
Preparation
Preheat oven to 175°C (350°F).
Heat the butter in a skillet and sauté the oyster mushrooms.
Flatten the cutlets on a cutting board. Spoon some oyster mushrooms and Empereur cheese in the centre of each cutlet. Roll and tie the veal roulades with string, then roll in the chopped seeds. Season with salt and pepper to taste.
Heat the olive oil in a skillet and brown the roulades on all sides. Transfer to a baking dish and cook in the oven for about 4 minutes.
To make the sauce, sweat the shallots in the same skillet. Deglaze the pan with the cider vinegar, add the strong cider and cranberries and reduce until the liquid is evaporated. Add the demi-glace sauce and adjust the seasoning.
Cut the roulades in half and put on plates. Pour the sauce over the meat. Serve with small new potatoes and a green vegetable.
