Veal cutlet in sweet and sour sauce with raisins

The walnut is taken from the top of the thigh, inside the thigh. We make beautiful slices, to cook in cutlets or roasts. Combine this veal cutlet recipe with sweet and sour sauce and raisins. A delight!

For 4 people

Preparation: 30 min

Cooking: 10 min


4 veal cutlets in walnuts, about 180 g

100 g large raisins

15 cl Madeira wine

5 cl sherry vinegar

10 cl of veal stock

20 g sugar

5 cl of vegetable oil

50 g butter

salt pepper


Step 1

Mix the sugar in a bowl with the vinegar, sugar and Madeira wine. Add the raisins and let them soak for 20 min. Season the veal cutlets.

2nd step

Heat the oil and 20 g of butter in a pan over high heat. When the butter is crackling, place the cutlets in the oven for 3 to 4 minutes on each side. Keep the cutlets warm between 2 plates.

Stage 3

Pour the contents of the bowl into the hot pan and scrape the cooking juices well. Season with salt and pepper, then reduce for about 5 minutes over high heat before adding the veal stock. Let reduce between 5 and 10 min, then add the remaining butter in pieces, while whisking. Return the cutlets to heat in the pan without boiling, and serve immediately.

By Hortense Allain-Launay

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