Fried Veal Topside with rösti

Ingredients

600 g of, divided into 8 lightly tenderised pieces of 75 g each veal topside
2 tbsp. spoons of flour
1 tbsp. spoon of butter
4 medium-sized potatoes, peeled
1 tbsp. spoon of fresh thyme leaves
1 clove of garlic, crushed
2 eggs
Salt and freshly ground pepper

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal topside

Difficulty: *

Cooking methods: frying

Preparation

Remove the pieces of veal from the fridge half an hour before you start. Sprinkle them all over with freshly ground pepper and flour, then shake off the excess flour. Cut the potatoes into shreds and mix them with the fresh thyme leaves. Mix the eggs with the garlic and season with salt and pepper.

Dip the pieces of veal first into the egg mixture and then into the shredded potato and thyme. Heat the butter in a non-stick frying pan and fry the potato-coated pieces of veal until the potato shreds are golden brown on both sides and the meat is still just slightly pink on the inside.

Serve with butter-steamed potatoes with parsley and fried courgettes.

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