Frenched Veal Cutlets (1kg)

A staple on many French and Italian menus, veal cutlets are often dredged in seasoned flour then pan sautéed in hot oil (use canola, peanut, or clarified butter, but not olive oil) to around 55 degrees internal temperature (approx 2-4 minutes per side depending on cutlet thickness). Saucing depends on your menu. Keep in mind that the seasoned flour coating is important because it renders a golden brown color, thickens the sauce, and adds a nice coating texture to the cutlet.

PRODUCT WEIGHT: 1KG
PRODUCT OF AUSTRALIA

$82.80

Would you like our guide on cooking meats & seafood?Enter your email, we'll send it to you

Cooking is an Art as much as Science.
Get a meat & seafood guide to help you on your journey to become a Master Chef at home!

en_USEnglish