Veal Cutlet with Roast Pepper, Spiced Pancake and Citrus Jus
INGREDIENTS
(Serves four)
4 small potatoes
Olive oil
1 each red green yellow pepper
Garlic (to taste)
Zest of 1 orange
Zest of 1 lemon
100g honey
Veal jus
300ml white wine
Juice of 1 orange
Juice of 1 lemon
Butter
Salt and pepper
4 x 150g veal cutlets
For the pancake(one portion)
1 large potato
Salt and pepper
1tbs cornflour
3tbs milk
1 whole egg
1 egg white
1tbs cream
1/2 handful spinach
METHOD
Cut the potatoes with a round cutter then slice finely and arrange into four circles in a hot non-stick pan with oil. Brown on both sides.
Grill the peppers and remove the skins. Chop and pan-fry in garlic and olive oil.
Blanch the orange and lemon zest and simmer in 100g of honey until softened.
Cook the veal jus white wine orange and lemon juice and finish by beating in a knob of butter.
For each portion put a seasoned cutlet in a pan brown on both sides and finish cooking in the oven for 10 minutes.
For each pancake steam potato pat dry and season. Place in a blender with rest of the ingredients cook in a blini pan until browned and then bake in oven for eight minutes.
To serve place a pancake in centre of plate surround with peppers. Put the veal cutlet on top add the crisp potatoes and finish with the grated zest. Drizzle with sauce.
