Breaded Veal Cutlets

Ingredients

• 4 veal cutlets
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• 1 Tbsp clarified butter
• 200 g Fontina cheese
• 100 g heavy cream
• 3 egg yolks
• white pepper
• 4 small carrots
• 2 stalks celery
• 300 g spinach
• 2 tbsp butter
• 0.5 head of turnip
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Season the cutlets with salt and pepper, dredge in flour, dip in beaten eggs, coat with breadcrumbs, then brown in clarified butter and let rest at 70°C for about 20 minutes.

2. 2.

   For the sauce finely chop the cheese and whisk it with cream, egg yolks, and white pepper over a double boiler into a creamy consistency.

3. 3.

   Peel and wash carrots and turnip, cut into small pieces.

4. 4.

   Wash celery and cut into ~2 cm long pieces.

5. 5.

   Blanch vegetable pieces in boiling salted water for about 7 minutes, then shock in ice water and drain; before serving toss them in hot butter, heat through, and season with salt and pepper.

6. 6.

   Thoroughly wash spinach, rinse, and blanch in lightly boiling salted water until wilted; shock in ice water, drain, squeeze out excess moisture, fluff, and sauté in 1 tbsp hot butter, seasoning with salt and pepper.

7. 7.

   Serve the breaded veal cutlets with the cheese sauce and vegetables.