Veal strips in cheese-and-spinach sauce with sautéed potatoes


  • 4 x, in cheese-and-spinach sauce, veal strips

For the sautéed potatoes:

  • 1 kg firm-boiling potatoes
  • Salt
  • 1 onion
  • 4 slices of streaky bacon
  • A sprig of chives
  • Clarified butter
  • Pepper
30 - 60 minutes
veal strips


Parboil the potatoes in salted water, leave to cool and then peel them. Preheat the oven to 180°C (356°F) and bake the veal strips in cheese-and-spinach sauce in the centre of the oven for approximately 20 minutes. Once they have cooled, cut the potatoes into cubes or slices. Peel and dice the onion, and chop the bacon too. Wash, dry and finely chop the chives into rings.

Fry the potatoes over a high heat in the clarified butter until golden brown. Don’t stir too often to allow them to become nice and crispy. Just before they are done, add the diced onion and bacon to the potatoes in the pan and fry for a further minute.

To finish, season with pepper. Arrange the veal strips in cheese-and-spinach sauce on warm plates, add the sautéed potatoes and then garnish with the chive rings.

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