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Corman Artisan

Restaurateur

Cutlet of breaded veal with Goffredo potatoes and semi-dried tomatoes

4 servings

By Walter Zanoni, Chef, lecturer and consultant


Goffredo potatoes

500 g Dutch potatoes
q.b.  water
1000 g Liquid clarified butter 99,9 % fat
Preparation time: 20 minutes
  • Peel the potatoes and cut them into thin slices with a mandolin so they get their characteristic shape. Wash them in cold water.
  • Dry the slices and fry them in liquid Clarified Butter. Do this for 3 minutes at a temperature of 165°C.
  • Dry them off with paper towel, season to taste with salt, and serve.

Semi-dried cherry tomatoes

1000 g Cherry tomatoes
2000 g Ice
12 g salt
10 g icing sugar
50 g Liquid clarified butter 99,9 % fat
Preparation time: 80 minutes
  • Wash the tomatoes, cut off the stem but leave the stalk, cut a cross with the point of a knife. Blanch them for about 15 to 20 seconds in boiling water and cool them off in water with ice.
  • Drain and turn the skin of the tomatoes to the top to obtain a flower shape.

For baking:
  • Put salt and sugar in a glass bowl.
  • Cover a baking sheet with baking paper, put on half of the salt with the sugar and the liquid Clarified Butter.
  • Add the tomatoes and pour the remain-ing mixture of salt and sugar over it. Put this about 1 hour in an ov-en at 95°C.

Cutlet of breaded veal with Goffredo potatoes and semi-dried tomatoes

1000 g Veal cutlets with bone
500 g Breadcrumbs
150 g eggs
300 g Liquid clarified butter 99,9 % fat
400 g Goffredo potatoes
200 g Semi-dried cherry tomatoes
200 g Rocket salad
5 g sage
Preparation time: 40 minutes
  • Cut the cutlet to a thickness of 1 to 1.5cm and leave the bone attached.
  • Dip the meat first in egg and then in breadcrumbs.
  • Tap gently on the flesh so that it is properly coated with the eggs and crumbs.
  • Put the liquid Clarified Butter up to 1cm in a frying pan and bring the temperature to 170°C. Dip the cutlet in the butter and fry it on one side.
  • Turn the meat and fry the other side. Also add the sage.
  • Dry the meat on kitchen paper and season to taste with salt.
  • Serve with Goffredo potatoes, rocket salad and cherry tomatoes.

Did you know ?

Liquid Clarified Butter is ideal for frying thanks to its good heat resistance.
 From a nutritional point of view, clarified butter is very suitable because it retains its quality during frying and gives the food the perfect crunch. The result is dry, light and easy to digest (the butter is better digest-ed than other fats).
Liquid Clarified Butter is ideal for frying thanks to its good heat resistance. From a nutritional point of view, clarified butter is very suitable because it retains its quality during frying and gives the food the perfect crunch. The result is dry, light and easy to digest (the butter is better digest-ed than other fats).
 


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