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Veal Marsala With Vacherin DuVillage

Veal Marsala With Vacherin DuVillage

4 portions


  • 15 ml (1 tbsp.) flour
  • 5 ml (1 tsp.) fresh thyme, finely chopped
  • Salt and freshly ground pepper, to taste
  • 4 veal cutlets
  • 30 ml (2 tbsp.) butter
  • 1 shallot, finely chopped
  • 125 ml (1/2 cup) white mushrooms, sliced
  • 45 ml (3 tbsp.) Marsala wine
  • 15 ml (1 tbsp.) lemon juice
  • 1/2 cup (125 ml) poultry stock
  • 4 slices Vacherin DuVillage


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  • Mix the flour, thyme, salt and pepper together in a plate. Lightly coat the cutlets with the flour mixture.
  • In a frying pan, melt the butter and grill the cutlets. Set aside and keep warm on a plate.
  • In the same frying pan, brown the shallot and mushrooms. Deglaze the frying pan with the Marsala wine. Reduce by half.
  • Then, add the lemon juice and poultry stock. Continue cooking for a few minutes, until the sauce thickens.
  • Place the cutlets back into the frying pan, and cover with slices of cheese. Continue cooking until it is lightly melted.
  • Serve with buttered fettuccine and green beans.


You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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