Veal Escalope Au Gratin with Fresh Goat Cheese

Clean or peel the fennel, kohlrabi and carrot and cut into evenly sized pieces. Sauté vegetables in a saucepan with butter, sprinkling with a little sugar. Pour vegetable soup and simmer for about ten minutes.

Blanch (scald) the tomatoes with hot water and remove the skin. Cut the tomatoes into quarters and remove the seeds. Cut the tomato quarters into thick strips.

Flatten the meat pieces a little with your hand, season with a little salt and pepper and fry in a frying pan with clarified butter for about two to three minutes on both sides (after turning again, season with a little salt and pepper), then rest the meat briefly in the warm frying pan.

Mix the fresh goat cheese with the fresh finely chopped herb leaves and bread crumbs, seasoning as needed. Spread the mixture on the meat slices and sprinkle with coarse pepper.

Briefly gratinate under the broiler immediately before serving.

Mix the tomato strips into the vegetables and season well with salt and freshly ground pepper. Serve the vegetables with the meat.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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