Veal Escalope with Root Vegetables

PREPARATION Preheat the oven to 85 °C. Briefly sear the cutlets on both sides. Season with salt and pepper. Wrap in aluminum foil and let rest in the tempered oven. Meanwhile, cut the root vegetables into fine strips, finely chop the shallot and fry both in the frying residue. Stir in honey and let the vegetables caramelize. Add red wine and steam root vegetables until firm to the bite. If necessary, add a little water. Finally, finely chop garlic and add with chopped herbs. Toss and let the veal cutlets steep briefly.

Preparation Tip:

RECOMMENDATION: boiled potatoes

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