4
Veal cutlet with herb butter, rosemary potatoes and small salad
0 - 30 minutes
veal cutlet
*
veal grilling
578
Preparation
Take the veal cutlets out of the refrigerator at least half an hour before grilling and let them reach room temperature. Prepare the grill for direct and indirect heat.
Wash the potatoes and cook in enough boiling salted water for about 10 minutes until al dente. Drain and leave to steam.
Put the herbs in a bowl with the garlic and lemon zest, then mix everything with the butter and finally season with a little salt and pepper. Wrap in cling film, forming into a roll. Refrigerate until ready to serve.
Mix the rosemary needles with 2 tablespoons of olive oil and leave to steep. Thread the potatoes crosswise onto 4 skewers. Rub the veal cutlets with the remaining olive oil. Grill over direct heat for 2-3 minutes on each side. Then cook in the indirect area until the core temperature is 56-62°C (133-144°F). Grill the potatoes as well as the cutlets first in the direct area, then move to the indirect area. Brush all over with rosemary oil.
Cut the herb butter into slices. Season the chops with salt and pepper if necessary and arrange on the plates with the rosemary potatoes. Place 1 slice of herb butter on the meat. Serve everything together with a side salad and the remaining herb butter.
Ingredients:
- 4 pieces of veal cutlet
- 800 g small potatoes (triplets)
- Salt and pepper
- 1 bunch chives cut into short lengths
- 1/2 bunch flat-leaf parsley, chopped
- 1 small clove of garlic, crushed
- 1 large pinch of organic lemon zest
- 100 g of soft butter
- 1 tbsp of rosemary needles, finely chopped
- 4 tbsp of olive oil
Plus:
- 4 skewers for the potatoes
- fresh salad to serve
Nutrition values
32
35
35
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