This dish is all about Veal and we love everything about it! This Grilled Veal Cutlet is fresh, fragrant and covered in the distinctive flavours of Bonemasters Europe Veal Glace. Follow the recipe below to create this wonderfully photographed dish in your kitchen.
40 minute cook time
Firstly, preheat the oven at 180 Degrees and put on a pot of water to boil. Next, on a lined baking tray place the Pumpkin Wedges and cover in Olive Oil and seasoning. Place in the oven until the skin is nice and crispy. After this, slice up remaining Pumpkin and add to water when boiled.
Heat up a grill pan, season the Cutlet and cover in Olive Oil. Sear the Veal Cutlet on both sides for a total of 4 minutes (turn to give a nice grill pattern). On the same tray as the Roast Pumpkin, place the Cutlet to finish off in oven. While the Veal is finishing off, strain the water from the pot of Pumpkin and add the Butter, Cream, Salt, Pepper and Nutmeg; mash to your desired consistency.
In a pan, add Olive Oil and lightly sear the Cherry Tomatoes and Cocktail Onions. Remove the baking tray from the oven and let the Veal rest for a few minutes then cut in two pieces. In a small pot add 150ml of Veal Glace and reduce for about 5 minutes
For plating this dish we have used a large, wide brimmed dinner plate. Firstly, spoon the Pumpkin mash onto the center of the plate to make a circle. On the left side, stack 2 of the Pumpkin Wedges and at the back place 1 more. Place the Veal on top, with the bone to the back of the plate. To finish, place Tomatoes and Onions as desired, top with a good drizzle of Bonemasters Veal Glace and add a view leaves of Basil.
Our Glace tip:
We recommend using 150ml to give you roughly 100ml of Glace after reducing. By further reducing the product yourself you can accentuate the flavors even more. Make sure to add the frozen Glace to a cold pan and gradually bring to boil.
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