Alma Lach

Côte de Veau à la Provençale

Veal Cutlets Provençale

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 veal cutlets, or steaks cut from one muscle
  • 4 onions
  • 4 tablespoons olive oil

Method

  1. If possible, buy thin slices of veal cut from one muscle. If not possible, then buy veal chops and remove the meat from the bones. Pound veal to ⅛-inch thickness (step 3).
  2. Peel onions. Cut down in thin wedges. Sauté in skillet with 2 tablespoons<