Veal Birds in Vegetable Bed

Remove the peel from the spring onions and chop finely. Mix with the egg yolk and the fresh cream and season the quantity with salt, pepper and garam masala or possibly curry (1).

Spread the veal cutlets on the surface and spread a thin layer of mustard on the top. Spread farce evenly on top and roll up the cutlets. Fix with a wooden skewer.

Remove the skin from the carrots. Cut peppers in half and remove seeds. Cut both vegetables into small finger-thick stalks.

Heat olive oil and sauté carrots, peppers and cauliflower florets on medium heat for two to three minutes. Sprinkle garam curry or masala (2) on top and sauté briefly.

Place large pieces of aluminum foil on a baking sheet and spread the vegetables evenly on top.

Season the veal birds with salt and season with pepper. Sear them heartily on all sides in the clarified butter for about two minutes. Place each on top of the vegetables and close the aluminum foil to form packets.

Cook the veal birds in the vegetable bed in the oven heated to 160 °C on the second rack from the bottom for about thirty minutes.

Tip & Trick:

Veal escalopes: the meat from which veal escalopes are prepared is a lean and very tender meat. Depending on the intended use, it should be cut from the right piece, so that then also the result is right. For short frying (e.g. for cream cutlets) the corner piece is suitable, for cutlets (e.g. breaded) the nut fits best

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