Preparation Time 30 minutes
Cooking Time 30 minutes
4 x 8 oz veal cutlets, bone in
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped garlic
2 medium sweet potatoes
1 teaspoon olive oil
Ground coarse salt for seasoning
Ground black pepper for seasoning
2 large red onions
1 teaspoon honey
1 cup of red wine
Season the cutlets with salt, pepper, garlic, thyme and rosemary. Let rest in fridge for 20 minutes.
Wash the sweet potatoes; do not remove the skin, place on oven proof baking pan and bake in 350° F oven for 30 minutes or until soft.
Peel and julienne the onion into fine slices. On low heat sauté onion in frying pan with olive oil until soft, add the red wine and honey, cook until liquid reduced.
Place the cutlets on the grill and flatten with a spatula to ensure that the meat closest to the bone is directly on the grill so that it cooks. Grill both sides for approximately 5 minutes each side.
Remove the potatoes from the oven and peel the skin. Slice into serving portions. Plate the cutlets, potatoes and caramelized onion compote and garnish with a sprig of rosemary.