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Veal Cutlets with Havarti From Here

Veal Cutlets with Havarti From Here

6 portions


  • 15 ml (1 tbsp.) oil
  • 15 ml (1 tbsp.) butter
  • 6 veal cutlets of your choice, about 150 g each
  • Salt and freshly ground pepper

Havarti Cheese Sauce

  • 2 shallots, chopped
  • 125 ml (1/2 cup) red wine
  • 250 ml (1 cup) beef stock
  • 30 ml (2 tbsp.) tomato paste
  • 30 ml (2 tbsp.) fresh basil, chopped
  • 250 g (8 oz) Havarti from here, coarsely chopped
  • Salt and freshly ground pepper


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  • Preheat oven to 350 °F (180 °C).
  • In a skillet, heat the oil over high heat and melt the butter. Sear the cutlets, 1 to 2 minutes on each side. Transfer cutlets to a baking dish, season with salt and pepper. Bake uncovered for 5 to 7 minutes, depending on the thickness of the cutlets and desired level of doneness.
  • Meanwhile, for the sauce, use the same skillet to brown the shallots for 2 minutes or until golden brown.
  • Deglaze with the red wine and add the stock and tomato paste. Let simmer for 2 to 4 minutes, until reduced by one third.
  • Add the basil and cheese to the sauce. Serve immediately with the veal cutlets, a starch, and seasonal vegetables.

You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines