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Veal cutlets with lemon, capers and cream
Veal cutlets with lemon, capers and cream

Veal cutlets with lemon, capers and cream

Preparation 15 minutes
Cooking time 20 minutes
Servings 4


  • 2 lemons
  • Salt and freshly ground black pepper
  • 6 veal cutlets, about 100 g (3 1/2 oz) each, cut in half 
  • 30 ml (2 tbsp) vegetable oil
  • 30 ml (2 tbsp) butter
  • 125 ml (1/2 cup) all-purpose flour
  • 45 ml (3 tbsp) French shallot, thinly sliced
  • 250 ml (1 cup) white wine
  • 250 ml (1 cup) 35% cooking cream
  • 15 ml (1 tbsp) capers
  • 15 ml (1 tbsp) chives, finely chopped 
  • 1 lemon, cut into half rounds


  1. Preheat the oven to 80°C (180°F).
  2. Peel and segment one lemon.
  3. Cut into small dice.
  4. Slice the second lemon into thin half rounds.
  5. Season the cutlets with salt and pepper.
  6. In a skillet, heat the oil and half of the butter over medium-high heat.
  7. Flour the cutlets and brown for 1 minute on each side.
  8. Place the cutlets on a large cooking sheet and set aside in the oven.
  9. Remove the excess fat and flour particles from the skillet.
  10. Heat the remaining butter over medium heat. Sweat the shallot, without browning, for 2 to 3 minutes.
  11. Deglaze with white wine.
  12. Reduce to 2/3.
  13. Add the cream.
  14. Season with salt and pepper.
  15. Simmer for about 5 minutes or until desired consistency.
  16. Meanwhile, when the sauce is ready, add the diced lemon, capers and chives.
  17. Place the cutlets on serving plates.
  18. Top with sauce.
  19. Garnish with lemon half-moons.
  20. Serve immediately with fresh pasta and honey-glazed carrots.
Availability in stores