Mini cutlets in orange sauce with red cabbage

Name: Mini cutlets in orange sauce with red cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 2 TABLESPOONS Oil; 1 glass (720 ml) Red cabbage; 1 Bay leaf; 3 Twigs Thyme; 0?$? Oranges; 4 (150 g each) thin escalopes of veal; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Instant meat broth; 1-2 TEASPOONS Cornstarch; 1-2 TEASPOONS Honey; 1 TABLESPOON Currant Jelly

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
2 TABLESPOONS Oil
1 glass (720 ml) Red cabbage
1 Bay leaf
3 Twigs Thyme
0?$? Oranges
4 (150 g each) thin escalopes of veal
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Instant meat broth
1-2 TEASPOONS Cornstarch
1-2 TEASPOONS Honey
1 TABLESPOON Currant Jelly

Directions

1
Peel and chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add red cabbage and bay leaf and braise covered for about 30 minutes at low heat
2
Wash the thyme, dab dry and remove the leaves. Wash untreated orange, rub off peel. Squeeze oranges, measure 250 ml juice. Cut the cutlets into thirds, season with salt and pepper
3
Heat 1 tablespoon of oil in a frying pan, fry the escalopes for about 2 minutes on each side, remove. Add thyme to the frying oil and fry briefly. Deglaze with juice and 250 ml water. Add broth and grated skin, simmer for about 5 minutes. Stir starch with a little water until smooth, thicken sauce with it. Season to taste with salt, pepper and honey. Refine red cabbage with jelly. Warm the cutlets in the sauce. Add red cabbage. Tastes good with mashed potatoes or ciabatta bread