Veal cutlets with gooseberry sauce

Veal cutlets with gooseberry sauce

Total: 45 min. | Active: 45 min.
lactose-free
Nutritional value / person: 563 kcal
, Fat: 30 g
, Carbohydrate: 33 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Gooseberry sauce

250 g gooseberries
1 garlic clove
1 tbsp olive oil
2 tbsp sugar
¼ tsp salt
a little pepper

Couscous

100 g couscous
¼ tsp salt
2 dl water, boiling
1 organic lemon
½ bunch peppermint
2 tbsp olive oil

To prepare the fennel

2 fennel
1 tbsp olive oil
¼ tsp salt

Charcoal/gas/electric grill:

4 veal cutlets (each approx. 200 g)
1 tbsp olive oil
¾ tsp salt
a little pepper
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How it's done

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Gooseberry sauce

Cut the gooseberries in half, finely chop the garlic. Heat the oil in a pan. Briefly sauté the garlic. Add the gooseberries and sugar, cover and simmer for approx. 10 mins. until soft, stirring occasionally, then season.

Roughly puree the gooseberry sauce.

Couscous

Mix the couscous and salt in a bowl. Pour the water over the couscous, cover and leave to absorb for approx. 5 mins. Separate with a fork.

Grate the lemon zest and squeeze out 2 tbsp of juice, finely chop the mint.

Mix together the oil, lemon zest and lemon juice, add to the couscous along with the mint, mix.

To prepare the fennel

Cut the fennel into approx. 5 mm slices, brush with the oil, season with salt.

Charcoal/gas/electric grill:

Cover and grill the fennel over/on a medium heat (approx. 200 °C for approx. 10 mins., turning occasionally.

Brush the cutlets with oil, season, grill alongside the fennel for approx. 4 mins. on each side. Cover the cutlets and leave to rest for approx. 5 mins. Plate up the couscous, fennel and cutlets, serve with the gooseberry sauce.

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