Veal cutlets baked with potatoes in the oven. Soft meat melts in fine juice. This is a lunch that we really like to prepare and have never missed. A must-try recipe.
WE WILL NEED:
🔸 veal cutlets
🔸 for marinade (olive oil, oil, dry spices, paprika, pepper)
🔸 carrot
🔸 potatoes
🔸 onion
🔸 paprika
🔸 tomatoes
🔸 parsley
🔸 20 grams of butter
🔸 beef stock / broth
AND THE RECIPE IS:
🔹 Salt the veal chops and coat them with a liquid marinade that we made from: oil, olive oil, dry spices, paprika, rosemary and pepper. Leave in the refrigerator until use
🔹 Heat the oven to 200°C and oil the baking tray. Arrange the cutlets on the bottom, cover and bake for 30 minutes
🔹 While the cutlets are baking, prepare the vegetables. Season potatoes and carrots with oil, salt, pepper, dry spices and paprika
🔹 After 30 minutes, add the vegetables to the oven and return to the oven for 20 minutes. Check the meat from time to time and add a little butter
🔹 After these 20 minutes, we will put the tomatoes and peppers in the oven and cover everything with a little beef stock, so that they get a nice sauce. Return to the oven for another 30 minutes. From time to time we will cover the meat with the juice from the roaster
🔹 At the end, we add parsley as a decoration and additional spice and that's all, the delicious flints are ready. The potato melts in your mouth, like under the skin, and the meat literally falls apart