Veal with Creole Boiled Potato Soup
I loved this pair. The subtle savory veal cutlet pairs very well with the kicking spicy creole soup. This dish takes a little time to cook but is definitely worth it!
Servings: 2 yield(s)
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 85 mins
Ingredients
  • 1 medium potato
  • 2 garlic cloves, minced
  • 1/2 cup mirepoix
  • 10 oz diced tomatoes with green chilies
  • 2 cup vegetable broth
  • 2 tbsp Old Bay
  • 2 tbsp chili powder
  • 1 tbsp olive oil
    • Veal
  • 2 veal cutlets
  • 1 tbsp white vinegar
  • 2 tbsp olive oil
Instructions
    Soup
  1. Cut potato into even large dice.
  2. Heat olive oil in sauté pan, sauté garlic and mirepoix, sweat for 5 mins.
  3. Add broth and potato, bring to a boil. Lower heat, add tomato with chilies Old Bay and chili power. Simmer for 40 mins. Salt and pepper for taste.
    4. Veal
  4. Preheat oven 400 degrees.
  5. Heat cast iron pan (high heat) and add olive oil. Sear cutlet 2 minutes on each side.
  6. Turn heat off and add vinegar directly on cutlet; place in oven 5 mins.
  7. Remove from oven and let rest for 5-7 mins. Plate and enjoy.