Veal from Aveyron, Cutlet (x2, Chilled)

The “Veau de Lait de l’Aveyron” comes from calves raised in the lush pastures and woodlands stretching from Cordes to the outskirts of Rodez, including the scenic Aveyron Valley and its Gorges. Raised in a calm, stress-free environment, these calves are nourished with their mother’s milk and graze freely, ensuring high animal welfare and superior meat quality.

This care results in a delicate veal with a soft pink color, fine texture, and a naturally tender bite. The veal cutlet is lean yet juicy, offering a mild, refined flavour that makes it a favourite for light, elegant meals.

Basic cooking instructions:

1. Take the veal cutlet out of the fridge 30 minutes before cooking to bring it to room temperature.
2. Season both sides with salt and freshly ground pepper.
3. Heat a pan over medium-high heat and add a small amount of oil or butter.
4. Sear the cutlet for 2–3 minutes on each side until golden brown.
5. Reduce heat and cook for an additional 2–3 minutes, depending on thickness, until just cooked through.
6. Optional: Add a splash of lemon juice or a knob of butter in the final minute for extra flavour.
7. Let rest for 2–3 minutes before serving.