Veal Cutlets with Pumpkin, Cabbage and Sage Recipe
This veal cutlet recipe does the special piece of meat justice. Paired with three different types of cabbage, a pumpkin and potato mash, crispy sage leaves and plenty of white truffle, it's a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Vegetable mill
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Mixing bowl
Ingredients
- 4 veal cutlets
- 300g of cavolo nero, roughly chopped
- 300g of red cabbage, roughly chopped
- 300g of white cabbage, roughly chopped
- 1 delicata squash, or pumpkin, halved and seeds removed
- 20 sage leaves
- 4 sprigs of thyme
- 300g of potatoes
- 250g of unsalted butter
- 100ml of extra virgin olive oil
- 10g of white truffle, shaved (optional)
- 200ml of veal jus, hot
- sea salt
- freshly ground black pepper
- freshly grated nutmeg
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