Stuffed veal cutlet

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, cast iron pan

➌ Slowly caramelize the sugar in a cast iron pan and add the pears and onions and let them caramelize. Deglaze with a generous dash of vinegar and season with salt and pepper. Reduce the mixture to a chutney and leave to cool.

➍ Wash the small potatoes thoroughly and then cut them into quarters. Mix them in a bowl with salt, pepper, paprika, herbs de Provence and oil. Then grill them in an ovenproof dish at around 170-190 °C for 45-60 minutes until crispy.

➎ Meanwhile, grill the veal chops on both sides on the grill and then grill them indirectly with the lid closed for about 10 minutes until pink. Arrange nicely on 4 plates and if you like, carve the chops.

➎ For the duck sauce, clean the vegetables, peel the onions and roughly dice or slice them. Heat clarified butter in a large casserole dish and fry the vegetables. Stir the tomato paste into the vegetables, then deglaze with red wine. Add the bay leaves, juniper berries and duck stock and simmer everything at a medium heat for about 1 ½ hours, adding more red wine if necessary.

➏ Pour the sauce through a fine sieve and collect the ingredients, then put it back into the pot and reduce by about a third. Finally, season with salt and pepper.