Veal Cutlets with Tomato and Mushroom Sauce
- 4 Veal cutlets (each about 130 grams or 4 1/2 ounces)
- 1 tablespoon Pastry flour
- 1 garlic
- 400 grams ripe tomatoes
- 100 grams small button Mushroom
- 2 sprigs thyme
- 3 tablespoons butter
- ¼ liter dry white wine
- 50 grams cooked Tongue (if necessary replace with ham)
- 50 grams cooked ham (fat free)
- cayenne pepper
- hot paprika
- 12 Sweet potato
- 2 sprigs parsley
- 1 tablespoon clarified butter
Peel the sweet potatoes and cook in boiling salted water for about 25-30 minutes. Blanch the tomatoes for a few seconds, drain, peel, quarter, core and cut into very small cubes. Peel the garlic and onions, halve and finely dice. Brush the mushrooms with a paper towel and cut into slices. Pound the cutlets lightly, season with salt and pepper and sprinkle with flour. Rinse the thyme and parsley, shake dry, pluck the leaves, chop the parsley coarsely and set aside.
Cut the tongue and ham into thin strips. In a large pan, heat about 2 tablespoons butter until it begins to foam, add the cutlets and cook on each side for 1-2 minutes. Remove the cutlets from the pan, wrap in aluminum foil and place in the oven at 80°C (approximately 175° F).
Heat the remaining butter in the pan and fry the onion and garlic cubes. Add the mushrooms and continue frying until the liquid evaporates completely. Pour in the white wine and allow to reduce slightly.
Add the diced tomatoes and thyme to the pan and let simmer for about 10 minutes. Stir in the tongue and ham and season with paprika, cayenne pepper, salt and pepper. Melt the clarified butter in a pan and swirl the potatoes to coat, then sprinkle with parsley. Remove the cutlets from the pan, pour the pan drippings into the tomato sauce and heat. Arrange the cutlets with potatoes on 4 plates and serve topped with the sauce.