John Myers
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Veal Cutlet with Three Kinds of Potato Puree
The perfect veal cutlet with three kinds of potato puree recipe with a picture and simple step-by-step instructions.
For the purees
- 2 whole Eggs
- 3 Eßl. Flour (double handle)
- 3 Eßl. Breadcrumbs
- Butter + oil for frying
- Salt pepper
- 1 Handful of small ones Purple potato
- 2 middle Potato normal
- 2 Piece Sweet potato
- 1 cups Cream + milk
- Salt, nutmeg
- Butter to taste
- Chives or parsley to sprinkle on
The purees
- Peel all the potato varieties (I cooked them with their skin on), mash all of them in small pots with a cream-milk mixture to make a puree. Season with salt and nutmeg. Keep warm.
The veal chop
- Salt, pepper, and have Die Panier-Strasse ready. Crush the egg if you like, add a splash of lemon juice (or zest). You can also pull whipped cream under the egg. As I said as everyone likes it. I heated oil and butter in the pan (then it doesn’t splash like that) baked it out in a floating butter-oil mixture. Grease on a kitchen crepe, keep a little warm.
- Now I have filled a piping bag with the puree and sprayed it on a plate. I did that with all three types of puree. Then I cut the chop and, it’s enough for both of us. I also quickly served a small salad with radishes and Roma salad.
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