Veal Cutlet with Rosemary Potatoes

Season veal cutlets with salt and pepper. Remove the skin from the shallots and garlic. Heat olive oil in a frying pan, brown cutlets together with chili peppers on both sides until biting. Remove from skillet and set aside. Add shallots and garlic to skillet, sauté until well done. Tie rosemary, sage and thyme into a bouquet and add to roasting pan. Extinguish with Marsala and let it reduce only slightly.

Remove the bouquet of spices from the pan. Put the chops in a pan. Put the spices on top and baste with the roast stock. Finally add 8-10 dried tomatoes.

Separate the potatoes from the skin and cut into ½-cm slices, cover the meat with them. Sprinkle rosemary needles on top, pour the broth and stew at a low temperature (150 °C) in the heated oven in about 1 # h. Offer on plates.

Our tip: Use fresh thyme for an aromatic flavor note!

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