An all day recipe adapted by Comtesse du Barry
These veal cutlets are a traditional French dish but it is cooked differently by the Comtesse du Barry, based in the Southwest of France.
It is braised in a bottom of poultry perfumed of Cognac. The veal cutlets are accompanied with a sauce made with black mushrooms and with shallots.
There are spices such as nutmeg, paprika, cumin which come to lift your veal, naturally delicious, and give to your dish different flavours.
A dish that you can discover on a one-on-one dinner or around a family table.
Cooking Tips: With this product, you can serve fresh pastas or vegetables.
|Average nutrition facts||For 100g|
|Energy||158 / 661.51||kcal / kJ|