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Bouchon Veal Breast Recipe?


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Bouchon Veal Breast Recipe?

sivyaleah | Apr 7, 2006 04:22 PM

Last week, my husband and I were at Bouchon in Las Vegas for dinner (which, BTW, was amazing).

The evening special was a veal breast, which had been braised for hours, until totally tender and falling apart and then reassembled into sort of a cutlet shape, breaded in panko and I believe pan fried.

This dish was out of this world. Does anyone know of a similar recipe, or is there a Bouchon cookbook which contains it?



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