Small veal escalopes in rosemary quince sauce

Name: Small veal escalopes in rosemary quince sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Parmesan cheese; 800 g waxy potatoes; 7-10 Tbsp Salt; 250 g Whipped cream; 500 g j; 2–3 Branches of rosemary; 8 small veal cutlets (approx. 60 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 400 ml Veal stock (glass); 100 g Quince jelly; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Parmesan cheese
800 g waxy potatoes
7-10 Tbsp Salt
250 g Whipped cream
500 g j
2–3 Branches of rosemary
8 small veal cutlets (approx. 60 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
400 ml Veal stock (glass)
100 g Quince jelly
7-10 Tbsp Grease

Directions

1
Finely grate the parmesan. Peel the potatoes, wash them thoroughly and cut them into very thin slices. Grease 4 small gratin dishes, place the potatoes in a fan shape and sprinkle with salt.
2
Pour on the cream evenly and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. If necessary, cover after about 30 minutes of baking time.
3
In the meantime clean the carrots, leave some green, peel and wash them. Wash the rosemary, shake dry, pluck needles from the twigs. Wash the meat and dab dry. Cook carrots in boiling salted water for 10-12 minutes.
4
Heat the oil in a frying pan. Fry the meat for 1 1/2 minutes on each side, season with salt and pepper, remove and keep warm. Add rosemary to the frying fat and fry briefly. Deglaze frying fat with stock, bring to the boil.
5
Stir in jelly, bring to the boil again. Simmer for 3-4 minutes and season with salt and pepper. Carefully lift the carrots out of the water and let them drain briefly. Arrange meat, sauce and carrots on plates.
6
Add gratin extra.