Breaded Veal Cutlets with Roasted Vegetables
- 800 grams small, new potatoes (waxy)
- 1 teaspoon Caraway
- 2 bunches small carrots (with green)
- 400 grams small carrots
- 3 sprigs rosemary
- 2 eggs
- 4 tablespoons Whipped cream
- freshly ground peppers
- 4 Veal cutlets (each 130-150 grams)
- 60 grams Pastry flour
- 80 grams breadcrumbs
- 30 grams butter
- 3 tablespoons olive oil
Rinse the potatoes, halve and cook in boiling salted water with the caraway seeds about 15 minutes. Allow to drain.
Meanwhile, peel the carrots so that some green remains. Peel the turnips well and then quarter. Blanch carrots and turnips in boiling salted water for about 4 minutes, then allow to drain well. Rinse the rosemary, shake dry and strip the leaves from the branches.
Whisk the eggs with the cream and season well with salt and pepper. Individually pull the cutlets through the egg mixture, coat with flour and coat in the breadcrumbs. Heat the butter in a pan and cook the cutlets over medium heat on both sides, 6-8 minutes total.
Meanwhile heat the olive oil in a nonstick pan and cook the carrots, potatoes and turnips for about 5 minutes until lightly browned, turning occasionally. Add the rosemary and season with salt and pepper. Drain the cutlets on paper towels and cut into strips. Serve hot on plates together with the vegetables and the potatoes.