Veal Cutlet with Spinach Leaves Au Gratin

Clean spinach leaves, blanch briefly in salted water. Season the blanched spinach with a clove of garlic and salt. Briefly boil the potatoes (if possible small early potatoes, then you don’t have to peel them) in salted water.

Heat a little butter in a roasting pan, season the chops with salt and pepper. Sear the chops together with the sage on both sides. Place the chops in a buttered roasting pan and add the sage leaves at the beginning, followed by the blanched spinach leaves. Sprinkle with grated Parmesan and add the potatoes. Roast in the oven heated to 180 degrees for about 15 minutes.

In the roasting residue, briefly fry the hamburger bacon and the halved cherry tomatoes. Repeatedly remove the bacon and tomatoes, pour the cognac into the remaining broth and flambé. As soon as the flame goes out, fold in the whipped cream, season vigorously with salt and freshly ground pepper.

Arrange the veal chops with spinach au gratin on plates.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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