Stuffed Back Cutlets in Almond Crust and Wild Garlic Gratin

Rating: 4.1667 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



(approx. 45 min.):

Clean wild garlic well, drain and cut into strips. Rinse the lettuce well a few times and drain. Remove the peel from the potatoes, clean them, cut them into slices and put them in a buttered ovenproof dish. Sprinkle wild garlic over the potatoes, add clear soup and whipped cream, season with salt, pepper and nutmeg and bake in a heated oven at about 160 degrees for 30 to 35 minutes until golden brown.

Cut a butterfly from the steak, season with a little salt and pepper, cover with ham and a slice of cheese, fold over and season lightly. Flour the meat, pass it through the beaten egg, turn it in almond and breadcrumb mixture on the other side and finish baking in hot olive oil on both sides until golden. Cut lemon into slices and fry briefly in the frying pan*.

Pile Vogerlalat on a plate, drizzle with balsamic syrup, drizzle with a little bit of olive oil and season with pepper. Arrange the back cutlet cut in half diagonally and add a slice of lemon.

Serve the potatoes separately.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Tip: Use your favorite ham – then your dish tastes twice as good!

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