Roasted Veal with Rosemary Potatoes

Roasted Veal with Rosemary Potatoes

Ready in: 1 hour
Yield: 3 servings

11.3 oz (320 g) veal fillets
3 tablespoons all-purpose flour
3 1/2 oz (100 g) courgette
1 beef tomato
22.9 oz (650 g) potatoes
2 sprigs fresh rosemary
1 garlic clove
1 lemon (zest)
3 tablespoons olive oil
1 tablespoon butter
freshly ground pepper

For the roasted veal fillets:

1. Rinse the veal with cold water. Then, pat dry with kitchen paper. Coat the veal fillets on both sides with the flour. Shake off any excess. With a meat mallet, pound the veal fillets between two sheets of baking parchment. Season them with the salt and pepper. Wash the rosemary sprigs and pat them dry with kitchen paper. Thoroughly wash and zest the lemon.

2. Heat the butter and 1 tablespoon of olive oil in a large non-stick frying pan. When hot, add the veal fillets and cook until browned, about 3 minutes. Add one rosemary sprig to the pan and occasionally brush the fillets with them. Turn and continue cooking 3 minutes more. Sprinkle over with the lemon zest and set aside.

3. Wash the tomato and courgette. Slice the tomato, roughly chop the courgette. Coat the tomato slices and courgettes lightly with flour and shake off the excess. In a separate non-stick frying pan, heat 1 tablepoon of olive oil. Add the tomatoes and courgettes. Cook for 2 minutes, stirring occasionally, then set aside.

For the potatoes:

1. Remove the rosemary leaves from the remaining sprig. Roughly chop them. Finely chop the garlic clove.

2. Wash and brush the potatoes thoroughly. Cut the potatoes into smaller pieces. Transfer them to a large bowl. Add the sunflower oil, garlic clove, salt, pepper and rosemary. Use your hands to mix everything together.

Arranging the dish:

1. Preheat the oven to 390 °F (200 °C). Cover an oven tray with a sheet of foil.

2. Place the veal fillets on separate sheets of foil. Top with the tomatoes and courgettes. Sprinkle over with the grated cheese. Close the sheets of foil.

3. Spread the potatoes evenly on the prepared baking tin.

4. Bake the potatoes in the oven until golden and tender, about 25-30 minutes, turning occasionally. 

Per serving:

Energy: 640 kcal / 2679 kJ
Fat: 34 g
Carbohydrates: 47 g
of which sugars: 4,2 g
Protein: 33,5 g
Fibre: 5,3 g

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