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Veal Cutlet "Fantasy"

4 servings

Ingredients

• 200 g Veal cutlet (thickly cut)
• Flour (nach Bedarf)
• 1 Stk Egg (beaten)
• Vegetable oil or clarified butter (for baking) (nach Bedarf)
• 30 g ham (lean)
• 1 Stk mushroom
• 20 g butter
• 1 EL Tomato ketchup
• Saffron rice (braised) (nach Bedarf)
• Celery root (as sticks, fried in batter) (nach Bedarf)
• Tomato salad (nach Bedarf)

Instructions

1. Trim a veal cutlet (200 g, cut thick) at the bone.
2. Make a horizontal incision in the meat (cut a pocket), fill with farce and close the opening.
3. Coat the filled cutlet with flour and beaten egg, then deep-fry in sufficiently hot fat until golden brown.
4. Serve stewed saffron rice, celery sticks fried in batter and tomato salad separately as side dishes.
5. Farce: Finely chop 30 g lean ham and a small cleaned mushroom.
6. Sauté in 20 g butter and stir in one tablespoon of tomato ketchup.

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