Veal Cutlet with Sour Cherry Sauce and Roasted Chips

Ingredients (4 persons):

  • 1 kg veal (leg) cutlet
  • 2 tablespoons butter
  • salt and pepper to taste
  • approx. 700 kg (new) potatoes
  • 2-3 tablespoons olive oil
  • a handful of basil leaves
  • 750 – 1000 g fresh sour cherries
  • 1-2 tablespoons honey
  • 1 tablespoon cornstarch
  • half of a lime’s juice
  • 50 g alcohol, I had some Lithuanian raspberry vodka

Preparation method:

  1. Slice thinly the piece of veal leg cutlet. Sprinkle thew with plenty of salt and pepper.
  2. Slice thinly the potatoes.
  3. Lay them in a slightly oiled roasting pan in a single layer. Sprinkle them with salt and pepper and a bit more of olive oil and shredded basil leaves.
  4. Place the roasting pan in the preheated oven at 180 C and bake them for about half an hour until they get golden and a bit crunchy.
  5. Melt the butter in a frying pan and fry over medium-high heat the veal slices for about 3 minutes on each side.
  6. Pit the sour cherries and place them in a saucepan, add half of cup of water or just the quantity to merely cover the fruits.
  7. Bring them to boil, add the quantity of honey adjusted to the sourness/sweetness of the sour cherries and simmer for 2-3 minutes.
  8. In a cup, mix lumpless the cornstarch with a bit of cold water, then add it to the saucepan stirring well.
  9. Add the berry vodka to the sauce.
  10. Optionally if not enough sour, add some lime juice also for a bit of increased flavour.
  11. Serve all three: veal, sour cherry sauce and potato chips while still warm.