Servings: 4
Preparation time: 30 min.
Veal cut: Veal cutlets



4 each 6 oz. Veal cutlets 2 each Eggs ¼ cup All-purpose flour ½ cup Bread crumbs
2 Tbsp. Butter 2 Tbsp. Canola oil To taste Fresh ground pepper  To taste Sea salt




10 oz Frozen english peas 10 oz Frozen english peas 1 Ea Fresh garlic clove 8 floz Milk
2 oz Butter, cold, cut in pieces To taste Ground nutmeg To taste Freshly ground pepper  To taste Sea salt




14 oz Diced tomatoes 2 each     shallots 1 Tbl Dried italian herbs 2 Tbl Olive oil
To taste Freshly ground pepper To taste Sea salt



Remove the veal schnitzels from the fridge half an hour before starting to prepare them.

Peel and boil the potatoes for the garden pea puree. After boiling them for 20 minutes, add the peas and boil for five minutes. Drain and puree with a potato masher. Peel the garlic and chop finely. Add the milk, butter and garlic to the puree and mix well. Season to taste with salt, pepper and nutmeg.

Peel the shallots and chop finely for the tomato sauce. Fry the shallots gently in olive oil until translucent. Add the chopped (or sieved) tomatoes and simmer for 10 minutes. Puree the mixture and season to taste with italian herbs and pepper.

Halve the veal schnitzels and flatten them by covering them with cling film and beating them with a heavy pan, for example. Set out three deep plates and put flour in one, beaten eggs with freshly ground pepper in another and breadcrumbs in the third. Drag the veal schnitzels through the flour first, shaking off any excess, then dip them in the egg and finally cover them in breadcrumbs. Fry the veal schnitzels in foaming butter, or a mixture of oil and butter, until golden on both sides.

Place a layer of garden pea puree on heated plates, spoon over some tomato sauce and lay the veal schnitzels on top. Serve immediately. Any left-over tomato sauce can be put in a jug and served at the table.