Veal escalope au gratin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the tomatoes, dab dry and put two tomatoes aside. Finely dice the rest. Peel onion and also cut into cubes. Heat 20 grams of fat in a pot and fry the onion in it until transparent.

2. 2

   Add the tomatoes and stock and simmer for ten minutes at low to medium heat. Meanwhile wash, peel and quarter potatoes lengthwise. Clean and wash broccoli and cut into small florets.

3. 3

   Season boiled tomato sauce with ketchup, salt and pepper. Wash the basil, dab dry and cut into fine strips, except for a few leaves for the garnish. Stir into the hot tomato sauce.

4. 4

   Cut the remaining tomatoes and the drained mozzarella cheese into slices. Cut the veal escalope in half. Heat oil in a pan and fry the escalopes for one minute on each side, season with salt and pepper and remove from the pan.

5. 5

   Heat 30 grams of fat in a pan and fry the potatoes for eight to ten minutes until golden brown. Add rosemary needles to the potatoes in the pan shortly before the end of the frying time. Season the finished potatoes with salt and pepper.

6. 6

   Steam broccoli in little boiling salted water for six to eight minutes. Layer the cutlets with tomato slices and mozzarella in a fan-shaped form in an ovenproof dish and place under the preheated grill for two to three minutes.

7. 7

   Drain the broccoli. Melt the remaining fat in the pot and toss the broccoli in it. Season with nutmeg. Arrange meat, tomato sauce, broccoli and rosemary potatoes on plates. Sprinkle meat with coloured pepper and serve garnished with basil.

8. 8

   Add the rest of the sauce separately.