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Crispy veal cutlets a la caesar
Ready to Cook
Breaded veal cutlet
4 ready to cook breaded cutlets Fontaine Family
125 ml (½ cup) cream cheese
80 ml (⅓ cup) Caesar dressing
4 slices of cooked bacon, diced
125 ml (½ cup) grated parmesan cheese
½ fresh lemon, cut into wedges (optional)
In a large frying pan, heat a little olive oil over medium heat. Cook the veal cutlets for 1 minute on each side. Set aside.
In a small saucepan, heat the cream cheese with 30 ml (2 tablespoons) of water over low heat until cheese is melted, while stirring. Remove from heat.
When removed from heat, stir in Caesar vinaigrette. Stir until sauce is smooth.
Place cutlets on a parchment-lined baking sheet. Garnish with sauce, bacon and parmesan cheese.
Set the oven to broil and broil for 1 to 2 minutes, until the parmesan cheese is lightly browned.
If desired, serve cutlets with lemon wedges.
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