John Myers
Veal Paillard on Rocket Nest with Rosemary Potatoes & Herb Butter (Anna Hofbauer)
The perfect veal paillard on rocket nest with rosemary potatoes & herb butter (anna hofbauer) recipe with a picture and simple step-by-step instructions.
Herb butter
- 250 g Butter
- 1 bunch Basil
- 1 packet Italian herbs
- Salt and pepper
Rosemary Potatoes
- 500 g Waxy potatoes
- 1 bunch Rosemary
- Olive oil
- 50 g Butter
arugula salad
- 1 bunch Arugula
- 250 g Cherry tomatoes
- Olive oil
- 1 Pc. Lemon
Veal paillard
- 12 disc Veal paillard
- Parmesan
Herb butter
- Beat the butter with fresh basil (finely chopped), frozen Italian herbs, salt and pepper until it becomes loose and soft. Then place on aluminum foil, twist into a sausage and put in the refrigerator.
Rosemary Potatoes
- Boil the potatoes, then cut them into quarters. Chop the rosemary and fry the potatoes in olive oil. As soon as they get a crust, add rosemary and a little butter for the color.
Ruccola salad
- Wash the lettuce and dress it with olive oil and lemon. Halve the cherry tomatoes and add.
Veal paillard
- Season the meat with salt and pepper and fry for a maximum of 1 minute on both sides over high heat. Arrange and finally grate a coarse Parmesan cheese on top
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