Veal and Andouille Poutine
Veal and Andouille Poutine
Directions
- Deep fry the fries and season with salt and pepper.
- Toss the julienned veal in the breading. Sauté in the oil until cooked.
- Toss in the sausage to heat.
- Heat the sauce.
- Pour the meat and sauce over the seasoned fries. Top with the Bacio and melt the cheese in a salamander or oven. Garnish with diced peppers and green onions.
Ingredients
- 4 oz Bacio® Cheese, Mozzarella
- 1 cup Hunter Sauce
- oil
- Peak Fresh Produce® Onion(s), Green, diced for garnish
- Peak Fresh Produce® Pepper(s), Rainbow, diced for garnish
- 1 Roma® Veal, Top Cutlet(s), julienned
- salt and pepper
- 1/2 lb West Creek® French Fries, shoestring
- 2 oz West Creek® Sausage, Andouille, julienned
- 2 oz West Creek® Zesty Chicken Breader
Hunter Sauce
Directions
- Sauté the bacon, mushrooms, and onion together.
- Boil the water and mix in the ham and demi base.
- Bring to a simmer. Stir in bacon mix, tomatoes, and parsley.
Ingredients
- 1 tbsp ham base
- 4 oz Minor's® Demi Glace Concentrate
- 1/2 cup Peak Fresh Produce® Mushroom(s), sliced
- 1/4 cup Peak Fresh Produce® Onion(s), diced
- Peak Fresh Produce® Parsley, Fresh, chopped
- 1/2 cup Ridgecrest® Bacon, Applewood Slice(s), diced
- 1/2 cup Piancone® Tomatoes, Quattro, with juice
- 2 cup water
