Veal Chops with Sauteed Root Vegetables

Name: Veal Chops with Sauteed Root Vegetables (Côtes de Veau à la Brunoise)
Cuisine: France
Ingredients: veal chops

Côtes de Veau à la Brunoise

Preparation info

Appears in

Published 2011

Substitute 1¼-inch-thick veal chops for the medallions and cook about 15 minutes in step 3.