Braised Veal Cutlets with Lemon Mashed Potatoes

Ingredients

• 1 kg veal cutlets (with bone)
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 250 ml veal stock
• 10 shallots
• 4 Garlic cloves
• 200 g cocktail tomatoes
• 100 ml dry red wine
• cornstarch (optional)
• 750 g starchy potatoes
• Salt
• white pepper
• 1 tsp grated nutmeg
• 50 g butter
• 1 tbsp Lemon Juice
• 1 pickled salt lemon (delicatessen)
• 150 g whipping cream

Instructions

1. 1.

   Rub the veal with salt and pepper. Heat oil in a roasting pan and sear the cutlets all over. Transfer the pan to a preheated oven at 200 °C (conventional) or 170 °C fan‑forced for about 15–20 minutes of braising. Meanwhile, peel the shallots and garlic; leave whole or halve them depending on size. Add both to the meat, deglaze with wine, pour in stock, and continue braising for another ~70 minutes, basting the veal with pan juices periodically. Just before the end of cooking, rinse the tomatoes and add them to the pan to finish braising together. Remove the cooked veal from the pan, release the jus as desired, and thicken it if preferred.

2. 2.

   Rinse, peel, and cut potatoes into pieces; boil in salted water until tender. In a small saucepan, combine butter, cream, pepper, and nutmeg; bring to a simmer, then turn off heat and mash the potatoes directly into the mixture. Season with lemon juice. Dice the pickled salt lemon and fold it in. Taste and adjust seasoning.