Cutlets with Summer Squash and Potatoes
Ingredients
- Ingredients
- 1 day-old White roll
- 150 grams Cherry tomatoes
- 2 green Zucchini
- 2 yellow Zucchini
- 600 grams small new potatoes
- 2 onions
- 600 mixed Ground meat (beef, pork, veal)
- 2 tsps chopped marjoram
- 2 tsps chopped thyme
- 1 Tbsp chopped parsley
- 1 egg
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 50 grams butter
- 100 milliliters Vegetable broth
- 3 Tbsps Crème fraiche
Preparation steps
Soak the bread in lukewarm water. Rinse and pat dry the cherry tomatoes. Rinse and wipe dry the zucchini and cut diagonally into very thin slices. Scrub and peel the potatoes and cook in boiling salted water for about 25 minutes.
Peel and finely chop the onions. Combine the ground meat with the (squeezed out) bread, egg, 2/3 of the onion and 1 teaspoon thyme and marjoram, then season with salt and pepper. Shape into 8 patties and fry in hot butter on each side for about 5 minutes.
Sauté remaining chopped onions and zucchini in 25g (approximately 1 ounce) of melted butter. Deglaze with broth, add thyme, season with salt and pepper and simmer until zucchini is al dente. Stir in the crème fraîche.
Cut the tomatoes into slices. Drain potatoes and saute in the heated butter. Stir in parsley. Serve the potatoes with meat and vegetables on warmed plates. Garnish with tomatoes. Serve immediately.
