This signature dish is sure to be a crowd-pleaser for any occasion.
Ingredients
- 4–6 ounces veal cutlets, pounded
- 1 cup flour
- 1–2 eggs, beaten
- 1–2 cups panko breadcrumbs
- 2 tablespoons butter, for frying
- ½ pound fingerling potatoes
- Butter, for frying
- Fresh thyme
- Fresh parsley, chopped
- Salt and pepper to taste
- ½ cup lingonberries
- ½ lemon, for juicing and zesting
- 3 tablespoons sugar
- 2 fresh mint leaves, chopped
- ½ cup water
- 1 teaspoon cornstarch
- 2 cucumbers, peeled and julienned
- ¼ cup fresh lemon juice
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- Pinch of salt
- Pinch of pepper
Preparation
FOR THE VEAL CUTLETS
Dredge the pounded veal cutlets in flour, then in the egg wash, then in the breadcrumbs. Shake off the excess coating. Heat a pan with 2 tablespoons of butter and pan-fry until you get a golden brown color on both sides of each cutlet.
FOR THE SMASHED FINGERLING POTATOES
Boil the potatoes until soft and let cool for a couple of hours.
When cool, smash them and then fry them in a pan with butter until crispy. Season with salt, pepper, fresh thyme, and chopped parsley.
FOR THE LINGONBERRY COMPOTE
Add lingonberries, lemon juice and zest, sugar, and water to a pot; bring to a boil and add cornstarch to thicken. Garnish with chopped mint leaves.
FOR THE CUCUMBER SALAD WITH LEMON VINAIGRETTE
Blend all dressing ingredients, add julienned cucumber to a bowl, and season with blended vinaigrette. Add salt and pepper to taste.
