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Milk-fed French Leg Cutlets

$224
30 cutlets (approximately 9 lbs.) | Free Shipping

These milk-fed French veal cutlets are sliced from the leg. They have not been pounded. Use them in classic preparations like veal piccata, veal Francese, or veal scallopini.

About Sobeval Premium French Veal
For more than 40 years Sobeval has worked with small farmers and some 500 small, independent breeders throughout France. The company is headquartered in Southwest France, a region bound by the Pyrenees, the Atlantic and the Mediterranean and best known for producing foie gras, truffles and Bordeaux wines.

Sobeval Premium French Veal is fabricated by French butchers to the exacting standards of French chefs. Cross-bred for flavor and consistency, and milk-fed for a whiter color, this is the tenderest veal you can buy. A product designed for the world’s best restaurants can now be on your dinner table too.

Size:

6 vacuum sealed packs, 5 cutlets per pack, approximately 5oz. each (about 9 lbs.)

Features:

  • Born, raised & processed in France
  • Cross-bred for consistency and flavor
  • Higher percentage of milk for whiter meat
  • No GMOs, antibiotic growth hormones or sub-therapeutic antibiotics
  • Processed at 6 months for maximum tenderness
  • Graded on color, carcass weight, musculature, fat level & pH
  • Expert French butchering
  • Blast frozen to lock in the optimal aging
  • Halal

Origin:

France

Store frozen veal leg cutlets in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

Veal leg cutlets are best quickly sauteed using equal amounts of butter and olive oil. Before sauteing, they may be coated in breadcrumbs, dipped in egg wash, or dredged in seasoned flour. These cutlets are not pre-pounded. If you prefer thinner cutlets, use a meat mallet to flatten them. Flattened cutlets will only need to be cooked for about a minute on each side.

Cutlet & Medallion Recipes
Veal Recipes

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