Cutlets baked according to K. Gundel (Budapest)

Ingredients for 4 servings:

• 4 veal escalopes or veal chops
• 100 g cheese, grated
• 5 eggs, including the yolk
• 500 g potatoes, cooked
• 1 cup of sweet cream
• 1 kg spinach
• 150 g mushrooms (meadow mushrooms)
• 150 g ham (shoulder ham), cooked
• 30 g flour
• butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a modified creation by Karoly Gundel

Cook the spinach with a pinch of baking soda (this keeps it nice and green). Season with butter and pepper. According to K. Gundel, I put the rinsed spinach in the microwave for 2 minutes, then briefly shock it in ice water and let it drain well. Cut the mushrooms into thin slices, sauté them in butter until tender, and season with pepper. Be sure to reduce the mushroom juices. Prepare the sauce: Make a béchamel sauce with 2 egg yolks, add diced ham and 50 grams of grated cheese, pepper, and a pinch of nutmeg. Score the chops 2-3 times around the edges to prevent them from curling. Coat them in flour and quickly sear them briefly on both sides in lard. Add a little salt. Line a large, ovenproof dish large enough to hold the chops with the spinach. Arrange the chops on top; they should be next to each other if possible. Arrange the mushrooms on top. Pour the sauce over the potatoes and sprinkle with the remaining cheese. Drizzle with a little hot butter. Mash the cooked potatoes with 3 egg yolks, butter, and salt, and season with grated nutmeg. Stir until smooth. Using a piping bag (or a spoon), decoratively spread the mixture around the edge of the ovenproof dish. Bake in a hot oven (200 degrees Celsius – perhaps with fan-assisted cooking at the end) until the potatoes take on some color. Pork chops are also an option, but the original recipe calls for veal chops. K. Gundel breads the meat; I consider it unnecessary, as the breading doesn’t stay crispy under the sauce while baking. This time I’m serving it with a dry Riesling.