Salt the meat and fry it in oil in a pressure cooker. Remove the meat, dust the drippings with flour, deglaze with water.
Put the meat back in and steam until tender, about 15 minutes.
In the meantime, peel and quarter the potatoes. Bring water to a boil, add salt and boil potatoes until tender, about 20 minutes.
Divide the broccoli into roses and steam in salted water for about 15 minutes until al dente.
Arrange the veal cutlets with the side dishes and some juice and serve.
Preparation Tip:
Finish the veal cutlets with herb butter instead of juice.
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