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Corman Artisan

Restaurateur

Cutlet of breaded veal with Goffredo potatoes and semi-dried tomatoes

4 servings

By Walter Zanoni, Chef, lecturer and consultant


Goffredo potatoes

500 g Dutch potatoes
q.b.  water
1000 g Liquid clarified butter 99,9 % fat

Semi-dried cherry tomatoes

1000 g Cherry tomatoes
2000 g Ice
12 g salt
10 g icing sugar
50 g Liquid clarified butter 99,9 % fat

Cutlet of breaded veal with Goffredo potatoes and semi-dried tomatoes

1000 g Veal cutlets with bone
500 g Breadcrumbs
150 g eggs
300 g Liquid clarified butter 99,9 % fat
400 g Goffredo potatoes
200 g Semi-dried cherry tomatoes
200 g Rocket salad
5 g sage
Liquid Clarified Butter is ideal for frying thanks to its good heat resistance.
 From a nutritional point of view, clarified butter is very suitable because it retains its quality during frying and gives the food the perfect crunch. The result is dry, light and easy to digest (the butter is better digest-ed than other fats).
Liquid Clarified Butter is ideal for frying thanks to its good heat resistance. From a nutritional point of view, clarified butter is very suitable because it retains its quality during frying and gives the food the perfect crunch. The result is dry, light and easy to digest (the butter is better digest-ed than other fats).
 

Did you know ?

Liquid Clarified Butter is ideal for frying thanks to its good heat resistance.
 From a nutritional point of view, clarified butter is very suitable because it retains its quality during frying and gives the food the perfect crunch. The result is dry, light and easy to digest (the butter is better digest-ed than other fats).
Liquid Clarified Butter is ideal for frying thanks to its good heat resistance. From a nutritional point of view, clarified butter is very suitable because it retains its quality during frying and gives the food the perfect crunch. The result is dry, light and easy to digest (the butter is better digest-ed than other fats).
 


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