Veal, Cutlet by Metzger Freres (x5, Chilled)

Metzger Frères, a family-run house of butchers founded in Paris in 1930 when Siegfried Metzger fled Germany and opened a small shop in Belleville, has become a legendary name among Michelin-starred restaurants including Le Jules Verne and Pavillon Ledoyen. Their surname means “butcher” in German, a three-generation legacy. Brothers Olivier and Franck Metzger supply prestige establishments from Joël Robuchon’s ateliers to London’s finest tables. The veal cutlet, a tender slice from the leg or loin—has long been cherished in French and Italian kitchens as a symbol of gentle luxury, often reserved for Sunday dinners and festive meals.

The meat is pale, fine-grained, and exceptionally delicate, almost melting on the tongue. The aroma is warm and gentle: sweet milk, a whisper of fresh cream, and a hint of wildflowers. On the palate, it opens with a quiet, milky tenderness, then unfolds into a mellow, buttery sweetness reminiscent of fresh ricotta and roasted almonds, finishing with a calm, savory warmth that lingers kindly. There is no heaviness, only pure, gentle comfort.

Cooking Instructions:
Remove cutlets from fridge 20 minutes before cooking.
Pat dry with paper towels.
Pound each cutlet gently to even thickness (about ½ inch).
Season lightly with salt.
Prepare three shallow bowls: flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese.
Dredge each cutlet in flour. Shake off excess.
Dip into beaten eggs. Let excess drip off.
Coat thoroughly in Parmesan breadcrumbs. Press firmly.
Heat olive oil and butter in a large pan over medium heat.
Fry cutlets 2–3 minutes per side until golden and crispy. Cook in batches.
Drain on paper towels. Rest for 2 minutes.
Serve with lemon wedges and arugula salad.