Stuffed Veal Cutlet with Curd Zucchini Shuttle

Preheat the oven to 180 °C convection oven.

Rinse the potatoes, make, peel and press through the potato press. Chop the parsley finely.

Mix well the curd cheese, Parmesan cheese and chopped parsley. Season with salt and pepper.

Cut the zucchini in half lengthwise and remove the seeds with a spoon. Next, blanch the zucchini halves in the vegetable soup. Using a piping bag, mold the potato mixture into the zucchini halves and place them in a greased gratin dish. Bake in the oven for about 20 minutes.

Season the chops with salt and pepper. Score a pocket in the center of the chop.

Cut the peppers into thin strips, pluck the oregano leaves, chop the sage leaves and mix with the mustard.

Sprinkle the cheese with paprika powder, add first the cheese and then the paprika mixture to the cutlet. Close with toothpicks.

Sear the chops in a frying pan first on both sides at high temperature. Add the sliced garlic bulb, halved lime and leftover kitchen herbs with butter to the frying pan and cook at low temperature.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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