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Veal Cutlets "Gardener's Style"

4 servings

Ingredients

• 4 Stk Veal cutlets (kidney chop, approx. 150–180 g each)
• Salt (nach Bedarf)
• Flour (nach Bedarf)
• Vegetable oil or clarified butter (for frying) (nach Bedarf)
• butter (nach Bedarf)
• Water or broth (nach Bedarf)
• Celery root (nach Bedarf)
• Carrots (nach Bedarf)
• Sugar (nach Bedarf)
• Pepper (nach Bedarf)
• Parsley (fresh, finely chopped) (nach Bedarf)
• Brussels sprouts (nach Bedarf)
• 1 Stk cauliflower, small florets
• butter (clarified) (nach Bedarf)

Instructions

1. Free four veal cutlets (kidney loin cutlets, 150–180 g each, thumb-wide) from meat at the upper part of the rib, lightly pound and salt.
2. Dust with flour on one side, turn in hot fat and fry until golden brown.
3. Pour off the fat, melt a piece of butter, deglaze with a little water or broth, bring briefly to a boil and adjust seasoning.
4. Arrange the cutlets crosswise on a plate, place rib bones with paper collars (papillotes).
5. Arrange colorfully contrasting vegetable bouquets all around and serve the pan sauce separately.
6. Vegetable garnish: Peel celery and carrots and cut out with a melon baller.
7. Cook separately in salted water, drain and sauté in hot butter with a little sugar, salt and pepper.
8. Sprinkle with finely chopped parsley.
9. Brussels sprouts: Cut the bottom flat and score with a cross.
10. Blanch in simmering salted water, drain and toss with melted butter, salt and pepper.
11. A small cauliflower head: Cook in salted water until tender-crisp, drain, arrange, pour clarified butter over and sprinkle with finely chopped parsley.

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