Veal Cutlets with Leek and Dried Tomatoes

Preheat the oven to 70 degrees and heat a plate.

Season the meat with salt, bell pepper and paprika.

Heat a frying pan until it is empty. Pour in half of the clarified butter and let it melt. Add half of the meat and fry without turning on the first side for a good minute. Next, continue to roast the cut meat on the second side for only 1/2 minute. Immediately transfer to the preheated plate in the heated stove form. Roast the second unit of meat in the remaining butter in the same way. Re-cook the cut meat at 70 degrees for twenty to thirty min.

Deglaze the pan with port wine and chicken stock or veal stock and boil to just under 1 dl.

In the meantime, carefully clean the leeks, cut away the root end and cut into narrow rings. Dry the dried tomatoes on kitchen roll and cut into strips. Peel the garlic clove and chop finely.

Heat the butter in a second frying pan. Sauté garlic and dried tomatoes in it. Add the leek and continue to sauté for 3-4 minutes. Season with salt and pepper. Remove from the frying pan.

Add the cream to the sauce liquid and cook until the sauce thickens. Season with salt, pepper and a little juice of a lemon.

Immediately before serving, shape the leek and dried tomatoes into the sauce and just heat well. The sauce over the Geschnetzelte form. Bring to the table immediately.

For small household 2 people: halve ingredients.

1 pers

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