2 to 3 ripe but still firm plums, pitted and cut into thin wedges

1/4 cup (55 g) butter

1/2 cup (125 ml) Port wine

2 tbsp (30 ml) balsamic vinegar

1/4 cup (60 ml) chicken broth

2 tbsp (30 ml) honey

1 star anise

4 large veal cutlets

2 tbsp unbleached all-purpose flour

In a skillet, sauté the plums in half of the butter. Deglaze with the Port wine and vinegar. Add the broth, honey and star anise. Simmer until the sauce is thick and syrupy. Remove the anise and adjust the seasoning. Keep warm.

In a plate, dredge the cutlets in the flour and shake to remove any excess.

In a large skillet over high heat, brown half of the cutlets at a time in the remaining butter, about 1 minute on each side. Add more butter, if necessary. Season with salt and pepper. Serve the cutlets with the plum sauce, buttered noodles and a green vegetable of your choice.

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