Veal Cutlet with Celery Head
Veal cutlet with celery head is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Jerusalem artichoke
- 2 Potatoes
- Salt
- 2 savoy cabbage leaves
- 100 ml heavy cream (at least 30% fat)
- Pepper (freshly ground)
- nutmeg
- 4 veal cutlets with bone, each about 180 g
- 4 tbsp butter
Instructions
-
1.
Preheat the oven to 220°C (425°F) fan‑fry. Peel, wash and dice the potatoes and Jerusalem artichoke; boil in salted water for about 20 minutes. Wash the savoy cabbage leaves, blanch in boiling water for 5 minutes, remove tough stems and cut into fine strips.
-
2.
Drain the cooked celery, press through a potato masher, mix with cream to form a smooth purée, fold in the cabbage strips, and season with salt, pepper and nutmeg. Rinse the veal cutlets, pat dry, lightly pound, then season with salt and pepper.
-
3.
Sear the cutlets in an oven‑proof pan with a little butter on both sides until browned. Spread the celery mixture evenly over each cutlet, drizzle with melted butter, and bake in the preheated oven for 10–15 minutes to gratinate.
