Mushroom Cutlet with Sweet Potato Gratin on Vegetable Straw

Preparation (about 40 min):

Peel the potatoes, cut them into thin slices and place them in a buttered ovenproof dish. Mix whipped cream with milk, a little chives and parsley and season with vanilla salt, pepper and nutmeg.

Pour the whipped cream over the potatoes and bake in a heated oven at 160 °C for about 20 minutes.

Season the chops with salt and pepper and roast them in hot olive oil on both sides. Rub mushrooms well with kitchen paper, cut into slices. Sauté onions in hot olive oil until translucent*, add mushrooms, sauté, add a little chives and season with salt and pepper.

Put the winter thyme in a hot pan and add the veal stock. Place the chops on top, add the mushrooms, sprinkle with cheese and bake in a heated oven at about 180 degrees for two to three minutes.

Sauté vegetable strips in hot olive oil until translucent*, season with pepper and salt and cook until al dente. Arrange the straw as a bed on an oval plate, place the cutlet on top and arrange the potato gratin next to it. Pour sauce all around and garnish with thyme.

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

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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