Veal cutlets with crispy potatoes & cherry sauce

Recipe: Veal cutlets with crispy potatoes & cherry sauce


  • 4 (about 800g) brushed potatoes, peeled, cut into 5mm-thick slices
  • 1 tbs olive oil
  • 50g bought garlic butter
  • 4 (about 1kg) veal cutlets
  • 450g fresh cherries, pitted
  • 310ml (1 1/4 cups) water
  • 150g snow peas, trimmed, steamed


  1. Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Place the potato, in a single layer, on the prepared tray.
  2. Heat the oil and half the butter in a small saucepan over low heat until the butter melts. Brush the butter mixture over the potato. Season with pepper.
  3. Bake for 25-30 minutes or until tender and golden. Meanwhile, season the veal with salt and pepper. Heat the remaining garlic butter in a large frying pan over medium-high heat until foaming.
  4. Cook the veal for 3-4 minutes each side for medium or until browned and cooked to your liking. Transfer to a plate. Cover with foil and set aside for 3 minutes to rest.
  5. Add the cherries to the pan. Cook, stirring, for 3-4 minutes or until the cherries start to soften. Add the water and any juices from the plate.
  6. Bring to the boil. Reduce heat to medium. Simmer for 5-10 minutes or until the sauce reduces by two-thirds and the cherries are soft.
  7. Set aside to cool slightly. Divide the potato and veal among serving plates. Spoon over the cherry mixture.
  8. Serve with the snow peas.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)