Name: Veal Cutlets with Tomato-Potato-Pan
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 600 g waxy potatoes; 2 Shallots; 2 Garlic cloves; 4 EL Oil; 400 g Cherry tomatoes; Salt; Pepper; 4 small veal cutlets (à approx. 250 g); 4 Zweig(e) Rosemary; Aluminum foil; Baking paper; 1 EL Oil; 2 EL Oil

1

Prepare potatoes

Thoroughly wash 600 g waxy potatoes and cook in a separate pot with water for 15-20 minutes. Then drain, rinse and drain.

2

Chop shallots and garlic

Thermomix® Setting

3 sec/Speed 5

Peel 2 shallots, halve and place in the mixing bowl. Peel 2 cloves of garlic and also place in the mixing bowl. Chop 3 sec./level 5.

3

Sauté shallots and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 4 tbsp oil to the shallots and garlic in the mixing bowl and sauté 3 min./120°C/level 1.

180

4

Add tomatoes and simmer

Thermomix® Setting

4 min/212°F/Linkslauf Speed 1 100 Reverse

Wash 400 g cherry tomatoes, rub dry and add to the shallots and garlic in the mixing bowl. Simmer for 4 min./100°C/reverse rotation level 1 until the tomatoes begin to burst.

240

5

Season tomatoes

Season the tomato mixture with salt and pepper and transfer from the mixing bowl. Clean mixing bowl.

6

Fry and cook veal cutlets

Wash 4 small veal cutlets (à approx. 250 g) and pat dry. Heat 1 tbsp oil in a pan. Fry the meat in portions from each side for about 2 minutes until brown. Season the meat with salt and pepper, remove and place on a baking tray lined with baking paper. Cook in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Remove the meat, wrap in aluminum foil and let it rest in a warm place for about 5 minutes.

7

Prepare rosemary

Wash and shake dry 4 sprigs of rosemary. Pluck some tips from the stems for garnish. Pluck the remaining rosemary needles from the sprigs and chop coarsely.

8

Fry potatoes

Halve or quarter the cooled potatoes. Heat 2 tbsp oil in a coated pan. Fry the potato wedges in it, turning, for 6-7 minutes until brown. Stir in chopped rosemary, continue frying for about 1 minute. Season potatoes with salt and pepper.