Veal fillet in potato crust and mushrooms
Instructions
In a pan with oil and 1/3 of the butter, hot veal fillets 1 minute on each side, add salt and pepper lightly.
Peel the potatoes, use with a medium grater, add mushrooms, chopped or grated as well.
Season with salt and pepper and add the parsley and chives.
Mix well and coat the fillets with this mixture.
Burned again in a pan with the rest of the butter on both sides, being careful not to break the crust.
Place on a baking pan and finish cooking in oven for 10 minutes at 200 degrees.
Serve crunchy fillets with under the roast sauce and accompanied with fresh made spinach in butter.
Ingredients and dosing for 1 person
- 4 veal fillets from 150 g
- 200 g of potato
- 200 g of fresh porcini mushrooms
- 1 tablespoon of parsley
- 1 tablespoon of chives
- Salt
- Pepper
- 100 g of roast sauce
- 50 g of olive oil
- 120 g of butter