Veal Cutlets with Avocado and Truffle Cream | Saveur
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
Ingredients
- 4 tbsp. butter
- 4 (4 1/2-oz.) pieces boneless veal loin, pounded to 1/4" thickness
- Salt
- 2 tbsp. cognac
- 1 cup heavy cream
- 1 tsp. white truffle oil
- 1 ripe hass avocado, halved lengthwise, pitted, peeled, and sliced
- Freshly ground black pepper
More Like This
Crispy Cutlets in a Garlic Cream Sauce - Veal.org
veal.org
Bas St-Laurent Veal Cutlets with Cream and Herbs | Canadian Goodness
dairyfarmersofcanada.ca
Veal Cutlets With Sage Butter
readersdigest.ca
Veal Cutlets, Camembert Sauce | Canadian Goodness
dairyfarmersofcanada.ca
Veal Cutlet Caprese - Veal – Discover Delicious
veal.org
Veal Saltimbocca | Saveur
saveur.com
Veal Cutlets with Pumpkin, Cabbage and Sage Recipe - Great British Chefs
greatbritishchefs.com
Creamed Veal Cutlets and Spaetzle
bigoven.com