La vie en rose veal cutlets

Author: Les Cultures de chez nous
Escalopes de veau la vie en rose
Preparation 20
Baking 25
Portions 4
Freezing No


  • Apple compote with leeks and maple :
  • 1/2 package 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 4 Cortland apples
  • 6 strawberries
  • 1 tea bag (white tea or other fruity tea)
  • 125 ml (1/2 cup) of boiling water
  • 110 ml (4 oz) of maple syrup
  • 6 chopped bacon slices
  • 30 ml (2 tablespoons) of grape seed oil
  • Salt and pepper
  • Cutlets flour mixture :
  • 75 ml (1/3 cup) of white flour
  • 75 ml (1/3 cup ) of whole wheat or buckwheat flour
  • 75 ml (1/3 cup) of nature breadcrumbs
  • 60 ml (1/4 cup) of finely grated parmesan cheese
  • Garlic salt and pepper
LeeksFind our bag in yourlocal grocery store

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  • Mix breadcrumbs ingredients. Set a small quantity in a plate to flour the cutlets (keep leftovers for other use).
  • Peel apples and slice into chunks with strawberries. Place in a cauldron with tea (steeped in 100 ml (1/2 cup) of boiling water). Add maple syrup and cook carefully for 15 minutes. Add salt and pepper.
  • Blend with a hand blender to obtain a smooth texture. Brown sliced leeks in a pan with chopped bacon and add to compote. Set aside.
  • Flour cutlets and cook in a pan with 5 ml (1 teaspoon) of grape seed oil per cutlet until cooked up to your taste. Pour compote over cutlets and enjoy.

Chef's notes