Veal Cutlets with Zucchetti in Dill Cream Sauce

Preheat the oven to 70 °C and heat a plate.

Season the meat with salt and pepper.

Heat an empty frying pan. Pour in half of the clarified butter and let it melt. Add half of the meat, spread it as evenly as possible with a spatula and sear it on the first side for a good minute without turning. Now sear the cut meat on the second side for only 1/2 minute more. Immediately in the heated plate in the 70 degrees hot stove form. Heat the remaining clarified butter and roast the second unit of meat in the same way. Re-cook the cut meat at 70 degrees for 15 to 20 minutes.

Remove the stem from the zucchetti, cut the fruit in half lengthwise and cut stems about 1 cm wide and 4 cm long.

Remove the skin from the onion and chop it finely.

Heat the butter in the meat pan. Sauté the onion until light yellow. Add the zucchetti and fry briefly. Season with salt and pepper. Add the white wine and cook on high heat for 2 to 3 minutes. Add the cream and continue to cook, turning occasionally, until the sauce thickens slightly and the zucchini are soft.

In the meantime, chop the dill.

Fold the meat and dill into the vegetable sauce, season if necessary, then bring to the table on the spot.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

Related Recipes:

Veal Cutlets with Leek and Dried TomatoesPreheat the oven to 70 degrees and heat a plate. Season the meat with salt, bell pepper and paprika. Heat a... Veal Cutlets with Spring OnionsPreheat the oven to 70 °C. Warm up a plate as well. Chop the spring onions together with their greenery... Veal Cutlets with Olives and SagePreheat the oven to 80 degrees. Warm a plate with it. Heat the olive oil in a pan. Sauté the sage and bay... Veal Cutlets with Spring VegetablesClean or peel the carrots and cut them in half. Peel the kohlrabi, cut into slices and then into diamonds or... Wild Boar Medallions Au Gratin with Potato DalersRemove the peel from the potatoes and soften them in salted water. Cut the saddle of wild boar into medallions... Stuffed Veal Breast with Orange SauceChop onion, garlic and kitchen herbs. Mix with minced meat and sausage meat and season with salt and freshly... Cured Dill TroutIt is a variation of the Scandinavian Gravad Lax, which is also a delicacy. Clean trout, fillet, but leave the... Veal Cutlets with Herb MushroomsA great pasta dish for any occasion: Chop the herb seedlings into small pieces. Cut the meat into narrow... Apple Lamb RagoutCool, rinse and dry the meat and cut into bite-sized cubes. Remove fat and tendons. Mix the cubes in a baking... Fried Shrimps on Creamed Spinach with Potato RagoutPreparation time approx. 20 min: Rinse spinach well two or three times, pluck off stem and blanch very briefly...