Classic veal cutlet

Name: Classic veal cutlet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Onions; 6 Stem(s) Marjoram; 12 Stem(s) Thyme; 3 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml dry white wine; 150 ml Vegetable broth; 4 Garlic cloves; 1 TEASPOON Sugar; 2 Kalbskoteletts (ca. 450 g); 2 TABLESPOONS clarified butter; 2 TABLESPOONS Fresh cream

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

The meat is particularly juicy when cooked on the bone! That's why the veal cutlet comes to the pan in all its glory, where roast aromas, garlic and herbs make it a simple gourmet dish.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Onions
6 Stem(s) Marjoram
12 Stem(s) Thyme
3 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml dry white wine
150 ml Vegetable broth
4 Garlic cloves
1 TEASPOON Sugar
2 Kalbskoteletts (ca. 450 g)
2 TABLESPOONS clarified butter
2 TABLESPOONS Fresh cream

Directions

1
Peel onions and cut them into strips. Wash the marjoram and thyme, shake dry and pluck the leaves from the stalks. Heat 2 tablespoons of butter in a shallow saucepan. Sauté the onions for about 5 minutes. Season with salt, pepper, marjoram and 1/3 of the thyme. Deglaze with wine and stock. Bring to the boil and braise onions in a closed pot for about 25 minutes until soft.
2
Meanwhile peel and halve the garlic. Heat 1 tablespoon butter in a small pan. Fry the garlic for about 4 minutes while turning. Season with salt. Sprinkle with sugar, caramelise and remove from the pan.
3
Dab meat dry and season with salt. Heat clarified butter in an ovenproof pan or flat roasting pan. Fry the chops for about 10 minutes while turning. Season with the rest of the thyme, except for some garnish, and pepper. Cook in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes until pink.
4
Stir the crème fraîche into the onions, season with salt and pepper. Arrange onions, veal chops and garlic. Garnish with thyme.