Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
6 x 4-ounce (113 g) veal cutlets
1 tablespoon (15 ml) butter
Olive oil, for frying
Salt and pepper
Toothpicks
Stuffing
1 shallot, minced
2 garlic cloves, minced
6 heirloom carrots – 3 colours, peeled and cut into brunoise
1 tablespoon (15 ml) finely chopped fresh rosemary leaves
¼ cup (60 ml) olive oil
½ cup (120 ml) breadcrumbs
2 tablespoons (30 ml) finely chopped chives
Salt and pepper
Butter, for frying
Lemon caper mashed potatoes
6 Yukon gold potatoes, peeled and quartered
1/3 cup (80 ml) butter
2/3 cup (160 ml) 35% cream
¼ cup (60 ml) capers with brine
Zest and juice of 1 lemon
Salt and pepper
Sauce
2 shallots, minced
3 garlic cloves, minced
1 tablespoon (15 ml) finely chopped fresh rosemary leaves
½ cup (120 ml) white wine
2 cups (470 ml) veal stock
2 tablespoons (30 ml) butter
Salt and pepper
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Method:
For the stuffing, warm butter in a skillet. Add shallot and garlic and cook for 1 minute. Add carrots and stir to combine, then sauté for 4-5 minutes, stirring occasionally. Season with salt and pepper. Add rosemary and mix in. Remove from heat. Add olive oil and breadcrumbs and stir until it binds together. Fold in chives. Let cool completely.
For the mashed potatoes, boil quartered potatoes in salted water for 20 minutes. Strain and mash. Heat butter and cream over low on stove, then add to potatoes. Roughly chop capers, then fold into potatoes with the brine, as well as the lemon zest and juice. Season with salt and pepper. Keep warm.
Lay veal cutlets on a cutting board. Place stuffing in centre, then roll up and secure with toothpicks. Heat olive oil in a skillet. Season outside of veal with salt and pepper. Place rolls in hot oil and cook for 2 minutes. Add the butter, then flip veal over and baste with the liquid in the bottom of the skillet. Cook for another 2 minutes. Remove from heat, then remove cutlet to a plate.
For the sauce, put the skillet back on the heat and add shallots, garlic, and rosemary leaves. Cook for 1-2 minutes until fragrant. Deglaze with white wine, then reduce the wine by half. Add veal stock. Reduce by half. Remove from heat and stir in butter. Season with salt and pepper.
To assemble, slice each cutlet into 3 pieces. Make 3 quenelles of the mashed potato per plate. Place 1 piece of cutlet upright on each quenelle. Drizzle with sauce.
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