Veal cutlet with pumpkin, cabbage and sage

PT1H20M

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1
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
2
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
3
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
4
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
5
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
6
Flip the veal cutlets and continue cooking and basting for another 3–4 minutes, then set aside to rest
7
In a sauté pan, quickly fry the cooled cabbages with a little olive oil and season
8
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)
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