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Weight: 300
100% French Veal
The “Veau de Lait de l’Aveyron” calves graze free range in large fields and woods from Cordes to the outskirts of Rodez, including the Aveyron Valley and its Gorges.
Because the animals are raised without stress, the meat is pink, tender and delicately flavoured. Veal Cutlet offers a lean, juicy and tender white meat.
Pan-fry for a few minutes and serve with veggies. Also perfect to prepare the famous Veal Milanese. Check out how Gordon Ramsay cooks the best veal.
How to eat?
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