For four people

Ingredients

4 veal cutlet of 220gm or 800 gm in total

30gm butter

1dl olive oil

30cl veal jus

Salt and pepper mill

Croute of Parmesan

60gm grated Parmesan

60gm fine Chapelure

60gm fresh butter

Garnish

4-8 medium carrot

16 onion grelots

500gm spinach

8 asparagus

4 artichoke

100gm green beans

100gm butter

2dl olive oil

2 cloves garlic

20gm Parmesan

Peel the carrot and cut in “sifflet”. Peel the asparagus and the onion grelots. Turn the artichoke and cut in quarters. Cook the green beans in boiling water. Clean the steam from the spinach.

Cooking the vegetables: In a big pot braise the artichoke the carrot, the onion and at half way add the asparagus. At the last moment add the green beans and the spinach.

Serving: Cook the 4 veal cutlet. Put on top of the cutlet thin slice of parmesan and gratin under the salamander

Serve on a plate the veal cutlet “gratin” serve the vegetable the jus and drizzled with olive oil.