4
Pavé de veau Anna from veal escalopes
> 60 minutes
veal escalopes
*
frying
Preparation
Let the veal escalopes reach room temperature. Blanch the green asparagus. Lightly sauté the onions in some olive oil, deglaze with the red wine, add the herbs, honey and a pinch of salt and pepper, and finally a splash of red wine vinegar. Cover with greaseproof paper or a lid and simmer over low heat for about 45 minutes until soft.
Peel the potatoes and shave into thin slices about 1 mm thick, arrange in an overlapping circle in the pan and fry in hot oil in the frying pan until soft and golden brown. The starch will make them stick together. Use a large spatula to turn, and sprinkle with a little salt.
Put a knob of butter in the frying pan and fry the veal escalopes over medium heat for about 6-8 minutes, stirring occasionally, until pink and leave to rest under aluminium foil for 10 minutes. Season to taste. Place the pommes Anna in the centre of the plate, top with the onion compote and then the escalope. Garnish with the green asparagus seasoned with salt and pepper in a little butter and gravy to taste.
Bon appétit!
Ingredients:
- 4 pieces of (from the topside) veal escalopes
- 4 small potatoes, about 5-6 cm in diameter
- 12 stalks of green asparagus
- butter
- 3 red onions, cut into thin strips
- 100 ml red wine
- dash of red wine vinegar
- ¼ tbsp honey
- 1 sprig of thyme
- ½ sprig of rosemary
Other:
- olive oil
- salt and pepper
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