Quick Pečena teletina s krumpirom
75% autentično · Croatian
A simplified version of the classic, using smaller veal cuts and pre-cut potatoes for a faster weeknight meal, while retaining the core flavors.
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Sastojci
- Veal cutlets600 g
- Baby potatoes700 g
- Garlic3 cloves
- Fresh parsley2 tbsp, chopped
- Olive oil30 ml
- Vegetable broth100 ml
- Saltto taste
- Black pepperto taste
Koraci
- 1
Preheat oven to 200°C (400°F).
- 2
Wash and halve or quarter baby potatoes. Mince garlic.
- 3
Toss potatoes with olive oil, minced garlic, salt, pepper, and half the parsley. Spread on a baking sheet.
- 4
Roast potatoes for 20-25 minutes until tender and golden.
- 5
While potatoes roast, season veal cutlets with salt and pepper.
- 6
Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear veal cutlets for 2-3 minutes per side until golden brown.
- 7
Add vegetable broth to the skillet to deglaze, scraping up any browned bits. Simmer for 1 minute.
- 8
Serve seared veal cutlets alongside roasted potatoes, drizzled with pan sauce and garnished with remaining parsley.
