Veal cutlet with pumpkin, cabbage and sage

4
1 hour 20 minutes

Ingredients

  • 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

Method

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