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🥩 Quick-Cutlets with Herb Butter & Gratin Potatoes

580 kcal · 25 min · 4 servings

Ingredients

• 400 g Veal cutlets
• 400 g Ready-made potato gratin mix
• 40 g Butter
• 2 Stk. Shallots
• 20 g Fresh parsley
• 20 g Mustard
• 50 g Breadcrumbs
• 30 g Flour
• 1 Stk. Egg

Instructions

1. 1. Wash the shallots and chop them finely. Chop the parsley.
2. 2. Mix the butter with the shallots and parsley in a small bowl. Set the herb butter aside.
3. 3. Prepare the breading: Place flour, beaten egg, and breadcrumbs in three separate shallow plates.
4. 4. Bread the cutlets: First coat in flour, then dip in the egg, and finally roll in the breadcrumbs.
5. 5. Preheat the oven to 200 degrees. Fry the cutlets in a pan with some oil until golden brown on both sides.
6. 6. Spread the potato gratin into a baking dish. Bake it in the oven for 15 minutes.
7. 7. Finish the remaining herb butter with the mustard. Place a portion of it on top of each cutlet.
8. 8. Serve the gratinated potatoes with the cutlets and a dollop of herb butter.

Nutrition per serving

• kcal: 580
• Protein: 35 g · Fett/Fat: 38 g · Carbs: 28 g