← All recipes

🍽️ Pan-fried veal medallions with fan potatoes and pointed cabbage

572 kcal · 30 min · 4 servings

Pan-fried veal medallions with fan potatoes and pointed cabbage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Pat the veal medallions dry with kitchen paper.
  3. 3. Let the meat pieces warm up to room temperature.
  4. 4. Wash the potatoes thoroughly.
  5. 5. Clamp a potato between two wooden spoon handles.
  6. 6. Slice the potato into approx. 0.3 cm thick slices.
  7. 7. Make sure not to cut all the way through the bottom of the potato.
  8. 8. Repeat the process with all potatoes.
  9. 9. Place the fan potatoes in a bowl.
  10. 10. Add 2 tablespoons of oil.
  11. 11. Season with salt.
  12. 12. Mix everything well so the potatoes are evenly coated.
  13. 13. Place the potatoes on a baking tray with the fan side facing up.
  14. 14. Bake the potatoes in the oven for approx. 30 minutes until golden brown.
  15. 15. Remove the outer, wilted leaves from the pointed cabbage.
  16. 16. Quarter the head of pointed cabbage.
  17. 17. Cut out the hard core from each quarter.
  18. 18. Slice the cabbage quarters into thin strips.
  19. 19. Wash the cut cabbage strips.
  20. 20. Spin the cabbage dry.
  21. 21. Melt 2 tablespoons of butter in a pot over medium heat.
  22. 22. Add the pointed cabbage to the melted butter.
  23. 23. Season with a little salt.
  24. 24. Sweat the cabbage for approx. 2 to 3 minutes.
  25. 25. Deglaze the cabbage with cream.
  26. 26. Bring the mixture to a boil.
  27. 27. Let the cream simmer for approx. 3 minutes over medium heat.
  28. 28. Stir occasionally to prevent burning.
  29. 29. Season the vegetables with salt and pepper.
  30. 30. Keep the pointed cabbage warm.
  31. 31. Heat 2 tablespoons of oil in a pan over high heat.
  32. 32. Season the veal medallions with salt.
  33. 33. Fry the medallions in the hot fat for approx. 1 to 2 minutes on each side until seared.
  34. 34. Reduce the heat to low.
  35. 35. Add 1 tablespoon of butter.
  36. 36. Finish cooking the medallions for approx. 3 minutes.
  37. 37. Wrap the finished medallions in aluminum foil.
  38. 38. Let them rest for approx. 5 minutes.
  39. 39. Wash the chives.
  40. 40. Shake the chives dry.
  41. 41. Slice the chives into fine rings.
  42. 42. Take the fan potatoes out of the oven.
  43. 43. Plate the veal medallions.
  44. 44. Add the fan potatoes.
  45. 45. Add the pointed cabbage.
  46. 46. Sprinkle the dish with the chive rings.
  47. 47. Drizzle the food with some pan juices from the medallions.
  48. 48. Serve the dish and enjoy your meal!

Nutrition per serving