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Alma Lach
Côte de Veau à la Provençale
Veal Cutlets Provençale
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Preparation info
Difficulty
Medium
Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
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Recipes
Contents
Ingredients
6
veal cutlets
, or steaks cut from one muscle
4
onions
4
tablespoons
olive oil
Europe
France
Main course
Mediterranean
Method
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).
Peel onions. Cut down in thin wedges. Sauté in skillet with
2
tablespoons<