Veal Cutlet with Tomato Sauce

Ingredients

• 250 g waxy potatoes
• 2 small onions
• 1 Garlic clove
• 2 tbsp olive oil
• 1 can peeled tomatoes (ca. 800 g)
• 1 tbsp Tomato Paste
• Salt
• Pepper (freshly ground)
• 4 veal cutlets (150-200 g each)
• Salt
• Pepper (freshly ground)
• 2 tsp chopped sage leaves
• 1 tbsp Olive Oil
• 1 tbsp butter
• 2 tsp chopped thyme
• sage leaf (for garnish)
• thyme (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan and top heat.

2. 2.

   Peel the potatoes and slice them. Parboil in boiling water for 10 minutes, drain, rinse with cold water and let drain.

3. 3.

   For the tomato sauce peel and cut the onions lengthwise into wedges, mince the garlic and sauté both in hot oil until translucent; add tomato paste, potatoes and tomatoes with juice, season with salt and pepper, simmer gently for about 10 minutes, then add thyme and transfer to a baking dish.

4. 4.

   Wash, pat dry, salt and pepper the veal cutlets. Heat butter and olive oil in a large pan, sear each side briefly, place on top of the tomato sauce. Roast in the oven for about 10 minutes until cooked through. Finish by sprinkling sage and seasoning with salt and pepper.

5. 5.

   Serve garnished with herbs.