Baked Veal Cutlet

Ingredients

• 2 slices of white bread (day-old, crust removed)
• 100 g chestnuts
• 2 tbsp freshly chopped herbs (e.g., rosemary, thyme)
• 50 g soft butter
• 1 egg yolk
• Salt
• pepper (from the mill)
• 1 veal cutlet about 2.5 kg, kitchen-ready trimmed (with bone)

Instructions

1. 1.

   Grind the white bread and chestnuts finely in a food processor. Mix with herbs, butter, and egg yolk; season with salt and pepper. Form into a roll and wrap in plastic film, refrigerate until cold.

2. 2.

   Rinse the veal, pat dry, and season with salt and pepper. Brown all sides in hot oil, then place on a rack (fat pan underneath). Bake at 80°C (convection) for about 2.5 hours. During the last 15 minutes, turn on the grill and spread the thick-sliced crust over the meat. Let brown and serve with vegetables as desired.