Recipe Information

• Servings: 4
• Total Time: 1 hour
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Difficulty: Medium

Ingredients

• Main Ingredients:
  • 600 g of veal cutlets
  • 600 g of firm-fleshed small potatoes
  • 400 ml of heavy cream (30% fat)
  • 1 knob of butter
  • 1 tablespoon of coarsely ground black pepper (or use green pepper or a mix of both)
  • 1 small glass of broth or water
  • 1 sprig of rosemary
  • Fleur de sel (or sea salt)
  • Freshly ground black pepper
  • Flour (for coating)
  • Chopped chives
  • Olive oil

Instructions

1. Preheat the oven to 220°C (428°F).
2. Peel the potatoes and cut them into 3 cm cubes.
3. Add the potatoes to a pot, cover with salted cold water, bring to a boil, and cook for 1 to 2 minutes.
4. Drain the potatoes, and spread them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with rosemary, then bake for 25 to 30 minutes at mid-height. Check occasionally and turn the potatoes when they begin to color.
5. Cut the veal into pieces and coat with flour.
6. Heat a drizzle of olive oil in a non-stick skillet and sear the veal cutlets on both sides. Season with salt and pepper and cook for a few minutes until the meat is just done but still juicy.
7. Remove the baking sheet from the oven, turn the potatoes, and return them to the oven for another 5 to 10 minutes.
8. In a skillet, melt the knob of butter and add the pepper. Once the butter is melted, add the broth and let it reduce over high heat.
9. Add the cream, bring to a boil, then reduce the heat to medium-low so that the sauce thickens. Adjust seasoning if necessary.
10. Serve the veal and potatoes together with a side salad dressed with vinaigrette.

Notes

• For a twist, feel free to use a mix of different peppers for more complex flavors.
• Make sure not to overcook the veal; it should remain tender.

Recipe Tips

• Ensure even cooking of potatoes by spreading them out on the baking sheet.
• Use a meat thermometer to ensure that the veal reaches an internal temperature of 62°C (145°F) for perfect doneness.

Nutritional Information

Calories: Approximately 700 kcal per serving

Frequently Asked Questions

1. Can I use chicken instead of veal?

Yes, chicken can be a great substitute for a lighter version of this dish.

2. What side dishes pair well with this recipe?

A light salad or steamed vegetables would complement the meal nicely.

3. How can I make this dish vegetarian?

Swap the veal for hearty vegetables like eggplant or mushrooms and use a plant-based cream.

4. Can I prepare this in advance?

Yes, you can pre-cook the potatoes and reheat them in the oven before serving.

5. What if I don’t have heavy cream?

You can substitute with half-and-half or a plant-based cream alternative.