Thursday, 15 June 2017
Veal Cutlets filled with Raspberries
This is a recipe from 3 star Chef Christian Juergens, Restaurant Ueberfahrt in Rottach Egern at Tegernsee. I found it in a magazine issue. The combination sounded great and I love the savoury and sweet mix.
With good products and solid work it is no problem to prepare that recipe and get an awesome result.
recipe for 2:
2 veal cutlets
3 tbsp goat cream cheese
4 slices Black Forest ham
3 tbsp toasted breadcrumbs
1 tbsp rapeseed oil
salt and pepper
1 tbsp fresh thyme
1 tbsp fresh mint
1 tbsp monk cress leaves original raspberry leaves
100 g fresh raspberries
2 spring onions (optional)
Bash the veal cutlets a bit, they should be 1 cm high. Season on both sides with salt and pepper.
In a dry pan toast the breadcrumbs for a couple of minutes, put in a bowl and mix with the goat cream cheese, egg, rapeseed oil and herbs and season with salt and pepper.
Preheat the oven 180 C.
Smear it on the veal cutlets and place 3 raspberries on each cutlet.
Close them and wrap in 2 slices of Black forest ham and use a toothpick to seal.
In an ovenproof pan start in some oil the spring onions, then push them aside and place the veal cutlets in. Let them get golden brown 2 minutes on each side.
Get the raspberries in and mix them with the onions and put the pan into the oven for 6-8 minutes.
Serve with a side salad.