Veal Cutlets with Spring Onions

Preheat the oven to 70 °C. Warm up a plate as well.

Chop the spring onions together with their greenery. Quarter or halve the cherry tomatoes according to their size. Season with salt and pepper.

Season the cutlets with salt and season with pepper. Fry in portions in the very hot clarified butter for one minute on the first side and just half a minute on the second side, the meat should still be practically raw on the inside. Immediately transfer to the preheated plate and cook in the seventy degree oven for twenty to thirty minutes.

In the meantime, sauté the cherry tomatoes for a minute. Add to the meat.

Foam the butter in the frying pan and sauté the spring onions in it. Extinguish with Noilly Prat and juice of one lemon and make it half. Next, add the cream and continue to make the sauce until it thickens slightly. Season strongly with salt and freshly ground pepper.

Immediately before serving, form the cutlets with the tomatoes in the slightly boiling sauce and just get well hot. Serve immediately.

Roasted new potatoes go well as a side dish.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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