Pork cutlets with creamy mustard sauce (Côtes de porc Dijonnaise) from Manu's French Kitchen by Manu Feildel

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Notes about this recipe

  • FieryFantail on April 26, 2026

    This sauce made “meat and three veg” seem quite fancy. Sorry to Manu, but I used a Sri Lankan mustard because I wanted to see how it worked. It worked well!

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