Potato wedges with veal cutlet au gratin and lemon caper sauce
Preparation
- Veal cutlet: To make the aromatic breadcrumbs, mix all the ingredients together in a blender, then set aside. Sear the veal cutlets on both sides on the barbecue or in a pan. Then place a slice of raw ham and a sage leaf on top and sprinkle with the flavoured breadcrumbs. Bake the cutlets on a baking tray at 180 °C in a preheated oven (hot air) for approx. 8 - 10 minutes until the crumbs are golden brown. Briefly fry the lemon slices in the same pan and set aside. Take the cutlets out of the oven and leave to settle a short while.
- Lemon caper sauce: Melt some butter in the same pan in which the cutlets were fried. Briefly sauté the garlic and capers and quench the gravy with the lemon juice. Add the veal jus and reduce the sauce until it reaches a slightly thick consistency. Finally, add the parsley and the fried lemon slices. Season to taste with salt and pepper.
- Potato wedges: Prepare the 11er Crispy Wedges according to the instructions on the package.
- Place the crispy potato wedges on the plates. Arrange the lemon and caper sauce alongside and place a gratinated veal cutlet on top. Decorate with sage leaves.
Ingredients
-
800 g 11er Crispy Wedges
-
Veal cutlet:
4 veal cutlets
4 slices of raw ham
4 sage leaves
1 lemon, cut in half and then into slices -
Aromatic breadcrumbs:
170 g breadcrumbs
80 g Parmesan, grated
5 cherry tomatoes, finely diced
45 g basil, finely chopped
1 tbs olive oil
1 clove of garlic, finely chopped
Salt, pepper -
Lemon caper sauce:
Butter for frying
1 clove of garlic, finely chopped
100 g capers
Juice of 1 lemon
300 ml veal jus
1 tbs parsley, fresh, finely chopped
Salt, pepper -
As garnishing:
Sage leaves, cut into thin strips