Veal cutlets with leeks

Author: Les Cultures de chez nous
Escalopes de veau aux poireaux
Preparation 15
Baking 13
Portions 4
Freezing No
Sodium96 mg
Protein23 gr
Fiber2 gr.
Fat7 gr
Carbohydrate13 gr
Iron3 mg
Calcium48 mg


  • 4 veal cutlets
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of honey
  • 15 ml (1 tablespoon) of cider vinegar
  • 15 ml (1 tablespoon) of fresh minced sage
  • 30 ml (2 tablespoons) of butter
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  • In a pan, melt butter at medium heat. Cook cutlets 2 minutes over each side. Set in a plate and cover with aluminium paper. Set aside in the oven at warm.
  • In the same pan, cook leeks at medium-low heat for 8 to 10 minutes.
  • Add honey, cider vinegar and sage. Salt and pepper. Cook 1 minute.

Chef's notes

Side dish idea

Olives polenta:

In a casserole, bring to a boil at medium heat 375 ml (1 1/2 cup) of milk and 375 ml (1 1/2 cup) of water. Sprinkle 180 ml (3/4 cup) of cornmeal while stirring. Cook a low-medium heat 2 minutes. Incorporate 80 ml (1/4 cup) of chopped green olives and 60 ml (1/4 cup) of grated parmesan. Salt and pepper.