Sunday Best

Sunday is always been our special day.  We have a rest and enjoy the day.  But it is good also if we can spend time with family and friends.
Cooking for Sunday meals, I put more time and effort to it.  The type of dishes that I cook may be varies; from rice to roast, bread to BBQ, depend to the season.  Today Sunday, just the two of us;  I cooked Veal Cutlet serves with Potato-Rosti and Lemon Lettuce. It was a treat indeed.  Fresh fruit was the dessert.  Dessert is served only when our children/grandchildren are home, or if we have visitors.

Veal Cutlet with Potato Rosti and Lemon Lettuce

Preparation and Cooking



The Recipe

Veal Cutlets with Potato Rosti and Lemon Lettuce

Ingredients:

2 veal cutlets

2 tablespoons olive oil

Extra oil

½ tablespoon chopped onions

1/3 glass of white wine

1tablespoon butter

6 leaves of sage

Ground white pepper, salt to taste

Potato-Rosti

3 smalls old potatoes

Oil to cook

Salt to taste

Lemon Lettuce

2 cups shredded Iceberg lettuce

1tablespoon olive oil and salt

2 teaspoons lemon juice

Method

Potato-Rosti

Grate potatoes; add salt

The cutlets:

Brush the cutlets with oil; season with salt and white pepper

Get the sauté pan hot, when it is hot put the veal to cook

Cook 3 minutes for one side, add a little oil

Turn them over and cook for 2 minutes; add in the chopped onion

Cook for one minute; add in the white wine.  Let is simmer

Reduce the heat, and add in the butter and the sages cook for 2 minutes longer

Keep the cooked veal and the pan juices on a warmed plate; keep aside

While the meat is resting, cook the Potato Rosti

Pan – fry the rosti for 3 minutes each side until golden and crisps

Cook the Lemon Lettuce: sauté the lettuce for a minute; add in the lemon juice

Now ready to serve, get ready two warmed serving plates

To serve:

Place the three dishes on a warmed serving plate; arrange them beautifully

Enjoy

Susy