John Myers
Veal Cutlet
The perfect veal cutlet à la biggi recipe with a picture and simple step-by-step instructions.
- Veal chops
- Boletus
- Butter
- Chilli fresh
- Roughly diced onion
- Black salt
- Ground kampot pepper (red)
- Grated cinnamon stick
- Ground espresso
- Rub the chops with lukewarm water and dry them with paper towels.
- Heat the porcini mushrooms with the butter on a grill plate until it becomes frothy.
- Now put the veal chops on the plate and add the whole chilli. Fry the meat on one side for about 3 minutes.
- Once the bottom of the chilli is brown, add the onion. The spices are now evenly sprinkled first on the top and, after turning, on the seared side. Fry for another 3 minutes.
- Remove the chilli from the plate and cut into approx. 1 cm slices. The cores are not removed. Put it back on the plate and remove the chops.
- Place a salad on the plate as you like. Add the kottelet and moisten with the gravy (incl. Onion and chilli).
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