Beef & Game
Veal Cutlets with Bryndza and Cured Ham
Thinly pounded veal cutlets from the leg, seared and baked with bryndza and slices of cured ham. They are served on sautéed root vegetables with beetroot, which gives the dish a fresh touch. A hearty and tasty family lunch recipe from Marcel Ihnačák.
Prep: 1 h
Servings: 4
Energy: 164 kcal per serving
Method
01.
Cut the root vegetables into batons and blanch them briefly in boiling salted water. In a hot pan with a little oil, fry the beetroot cut into smaller pieces, season with salt and pepper, add the fine…
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