VEAL CUTLET FRIED IN MARJORAM BUTTER
A recipe by: Oliver Rasper - Top chef in Lower Saxony
INGREDIENTS FOR 4 PEOPLE
- 4 large veal chops with bones
- 1 bd. Marjoram
- 150 g butter
- 400 g mixed beech mushrooms (alternatively young white and pink mushrooms)
- 1 bunch Chives
- 4 tbsp grape seed oil
- coarse sea salt
- black pepper from the mill
Preparation Time
15 Minutes
Cooking Time
30 Minutes
Difficulty
Easy
ARRANGEMENT AND DECORATION
Gourmetlinie BLANC
Plate coup, fully glazed, FL 20134:
With its large mirror surface, the large coup plate offers you the perfect canvas for an exceptional presentation.
PREPARATION METHOD BY TOP CHEF OLIVER RASPER:
STEP 1:
Clean the beech mushrooms.
Sear the veal chops on both sides in a pan with 2 tbsp grape seed oil.
Cut the chives with scissors.
STEP 2:
Heat the remaining grape seed oil in a second pan and fry the cleaned and chopped beech mushrooms in it.
Pluck the marjoram and sprinkle over the four browned chops.
Add the butter and fry the chops in the foaming butter until golden brown..
STEP 3:
Divide the veal chops among the warmed plates, season with coarse sea salt and black pepper
Serve with the fried beech mushrooms, sprinkled with chives.
