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How to make Veal cutlets with crispy potatoes & cherry sauce

Yield = 4
Prep time: 0:30
Cook time: 0:35
Total time: 1:05

Ingredients

  • 4 (about 800g) brushed potatoes, peeled, cut into 5mm-thick slices
  • 1 tablespoon olive oil
  • 50g bought garlic butter
  • 4 (about 1kg) veal cutlets
  • 450g fresh cherries, pitted
  • 310ml (1 1/4 cups) water
  • 150g snow peas, trimmed, steamed

Method

  • Step 1 Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Place the potato, in a single layer, on the prepared tray. Heat the oil and half the butter in a small saucepan over low heat until the butter melts. Brush the butter mixture over the potato. Season with pepper. Bake for 25-30 minutes or until tender and golden.
  • Step 2 Meanwhile, season the veal with salt and pepper. Heat the remaining garlic butter in a large frying pan over medium-high heat until foaming. Cook the veal for 3-4 minutes each side for medium or until browned and cooked to your liking. Transfer to a plate. Cover with foil and set aside for 3 minutes to rest.
  • Step 3 Add the cherries to the pan. Cook, stirring, for 3-4 minutes or until the cherries start to soften. Add the water and any juices from the plate. Bring to the boil. Reduce heat to medium. Simmer for 5-10 minutes or until the sauce reduces by two-thirds and the cherries are soft. Set aside to cool slightly.
  • Step 4 Divide the potato and veal among serving plates. Spoon over the cherry mixture. Serve with the snow peas.