Veal cutlets come in various dishes. Wait to see what on these! Serve some of our Hungarian appetizers beforehand.
Borjúkotlett magyaróvári módra
Serves 4-8
8 organic veal cutlets
2/3 cup (160 g) (dairy-free) organic butter
3/4 cup (100 g) organic tomato purée
4 Tbs. (50 g) (gluten-free) flour
10 ounces (250 g) organic mushrooms, fried in butter and chopped
8 slices organic ham
8 slices hard (dairy-free) cheese
1. Flour the cutlets, fry on both sides in hot butter.
2. Spread the mushrooms over the cutlets and cover each one with a slice of ham and cheese.
3. Stir the tomato purée into the fat used for frying the meat.
4. Mix with the rest of the four and 2 1/2 ounces (100 ml) water.
5. Bring to the boil for 3 minutes.
6. Spread this sauce in the bottom of a fire-proof dish and arrange the cutlets on top.
7. Brown under a hot grill for 5-8 minutes until the cheese melts.
Try the Hungary stuff tomatoes as a side-dish:
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