Veal Cutlets with Cream Sauce

Name: Veal Cutlets with Cream Sauce (Côtes de veau)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 4 tablespoons (60 g) butter, divided; Generous ½ cup (150 ml) dry white wine (preferably Pouilly-Fuissé); 6 medium (150 g) button mushrooms; 4 veal cutlets weighing about 7–9 oz. (200–250 g) each; Juice of ¼ lemon; Salt and pepper; 6 tablespoons (100 ml) crème fraîche or heavy cream

Côtes de veau

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

4 veal cutlets weighing about 7–9 oz. (200–250 g) each
6 medium (150 g) button mushrooms

Main course
Gluten-free

Method

About 90 minutes ahead of time, take the meat out of the refrigerator. Wash the mushrooms in water with a little lemon juice squeezed in.

Melt 1 ⅓ tablespoons (20 g) of butter in a small frying