CUTLETS
Makes 8 cutlets
- 500 g EMH minced veal
- 300 ml heavy cream
- breadcrumbs
- salt
- freshly ground white pepper
- butter
- cold-pressed rapeseed oil
to serve:
- mashed potatoes
- brown butter
- green peas
- lingonberries
Place the minced veal in a bowl, add cream and season with salt and pepper. Mix well. Spread breadcrumbs on a plate, shape the cutlets between wet hands to your desired form and roll them in the breadcrumbs. Place on a cutting board or another surface and refrigerate for 30 minutes to firm up. Heat a mixture of butter and oil in a pan and fry the cutlets until golden brown. Add more butter to the pan and brown it for the sauce. Serve the cutlets with mashed potatoes, peas and lingonberries, drizzled with brown butter.
MEATLOAF WITH MUSHROOMS
Serves four
- 500 g EMH minced veal
- 1 larger slice of stale bread
- 3 tbsp dry white wine
- 200 g button mushrooms
- 1 large egg
- 1 onion
- cold-pressed olive oil
- flat-leaf parsley
- salt
- freshly ground black pepper
- 150 g dry-cured bacon
Peel the onion and finely chop together with the mushrooms. Break the bread into smaller pieces, place in a bowl, pour over the wine and a little water, let it soak until the bread is soft. Chop the parsley. Heat oil in a pan, saut the onion and mushrooms, then cool. Add the minced veal, mushroom mixture, egg and parsley to the bowl, season and mix everything well. Line a loaf tin with bacon slices (lay the slices crosswise over the tin), spoon in the mince mixture and fold the bacon edges over the top. Place in a preheated 180 C oven and bake for 30-35 minutes. Serve with potatoes and a salad of your choice.
