Aimer faire plaisir à ceux qu'on aime

Ingredients

• 60 ml (4 tbsp.) butter
• 8 small veal cutlets, 60 g (2 oz) each
• 1 Cortland apple, sliced
• 45 ml (3 tbsp.) maple syrup
• 1 shallot, finely chopped
• 125 ml (1/2 cup) veal stock or beef bouillon
• 30 ml (2 tbsp.) 15% cream
• 8 thin slices of L'Empereur
• 5 ml (1 tsp.) cumin seeds, crushed
• 15 ml (1 tbsp.) fresh rosemary, finely chopped
• Salt and pepper

Preparation

Pound the veal cutlets to tenderize them. Set aside.

Heat half the butter in a frying pan with a thick bottom. Pepper the cutlets and cook them on high. Set aside and keep warm in another dish.

In the pan used to cook the cutlets, add the remaining butter. Add shallot, apples, maple syrup, cumin and rosemary. Caramelize. Add the veal stock or beef bouillon and reduce. Add the cream and incorporate well. Return the veal cutlets to the pan. Place a L'Empereur slice on each cutlet and broil in the oven at 450ºF (230ºC) until melted.

Suggestion

You can replace the L'Empereur with a Le Cru du Clocher, a Pied-De-Vent or a Camembert From Here.