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Veal Cutlet "Burgtheater"

4 servings

Ingredients

• 1 Stk Kidney chop
• 1 Stk Veal kidney (with fat layer, sliced)
• 0.5 Stk belly bacon, smoked, streaky
• 1 Stk Tomato
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Oil (nach Bedarf)
• mushroom risotto (nach Bedarf)
• 1 Stk Celery root slice (baked)
• 1 Stk Egg (poached)
• ham (finely chopped) (nach Bedarf)
• Parmesan (grated) (nach Bedarf)
• Sugar snap peas (nach Bedarf)
• butter (nach Bedarf)

Instructions

1. Expose the meat on a thumb-thick kidney loin cutlet (150–180 g) at the upper part of the rib.
2. Salt, pepper and brush with oil a thick slice of veal kidney with fat layer, half a slice of smoked, streaky belly bacon, and a tomato (scored with a cross on top).
3. Grill everything quickly over hot grill until golden brown.
4. Arrange the cutlet, kidney, bacon slice and tomato layered on a mushroom risotto base.
5. On the side, top a fried celery slice with a poached egg and place alongside.
6. Sprinkle finely chopped ham and grated Parmesan over top.
7. On the other side, arrange sugar peas sautéed in butter.

Based on a cookbook by Hans Hofer (1964), adapted with AI.