Veal Cutlets with Pumpkin, Cabbage and Sage Recipe

Veal cutlet with pumpkin, cabbage and sage

Main
easy
4
1 hour 20 minutes

PT1H20M

This veal cutlet recipe does the special piece of meat justice. Paired with three different types of cabbage , a pumpkin and potato mash, crispy sage leaves and plenty of white truffle, it's a seriously impressive dish that's surprisingly simple to cook.

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Ingredients

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4 veal cutlets
300g of cavolo nero, roughly chopped
300g of red cabbage, roughly chopped
300g of white cabbage, roughly chopped
1 delicata squash, or pumpkin, halved and seeds removed
20 sage leaves
4 sprigs of thyme
300g of potatoes
250g of unsalted butter
100ml of extra virgin olive oil
10g of white truffle, shaved (optional)
200ml of veal jus, hot
sea salt
freshly ground black pepper
freshly grated nutmeg

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Method

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Preheat an oven to 200°C/gas mark 6. Score the flesh of the pumpkin halves, then place in a baking tray, season with salt and pepper, add a few sage leaves and the thyme. Wrap in foil and bake for 20 minutes, then remove the foil and bake for a further 10–15 minutes

1 delicata squash, or pumpkin, halved and seeds removed
sea salt
freshly ground black pepper
20 sage leaves
4 sprigs of thyme

While the pumpkin bakes, bring a pan of salted water to the boil and add the potatoes. Cook for 20 minutes until tender, then peel whilst still warm

300g of potatoes

Scoop the flesh out of the pumpkin halves and use a vegetable mill or a spoon to combine with the peeled potatoes. Melt 100g of the butter and add a few chopped sage leaves to infuse, then stir this into the potato and pumpkin mixture. Season to taste with salt, pepper and nutmeg, then set aside to reheat before serving

250g of unsalted butter
freshly grated nutmeg

Bring a pan of salted water to the boil and add the three cabbages separately, blanching each for a few minutes. Cool down in iced water to retain colour, then drain and set aside to reheat before serving

300g of cavolo nero, roughly chopped
300g of red cabbage, roughly chopped
300g of white cabbage, roughly chopped

Season the cutlets with salt and pepper. Place a skillet over a high heat, add a drizzle of olive oil and sear the cutlets on both sides until brown all over. Add the remaining butter and sage leaves and continue to cook, basting the veal with the foaming butter for 3–4 minutes

4 veal cutlets
100ml of extra virgin olive oil

Flip the veal cutlets and continue cooking and basting for another 3–4 minutes, then set aside to rest

In a sauté pan, quickly fry the cooled cabbages with a little olive oil and season

To serve, reheat the pumpkin mash and divide between 4 plates. Place the veal cutlet alongside with a mixture of cabbages, then finish with the crispy sage leaves, a generous spoonful of the hot jus and finish with shaved truffle (if using)