Artichoke Bottoms on Veal Cutlet

Rinse the cutlets, dry them, season with salt and season with pepper. Heat butter in frying pan. Fry cutlets in it on both sides for four minutes until golden brown. Remove meat from frying pan. Keep warm.

Cut artichoke bottoms into even strips. Sauté in the roast stock with a little bit of juice of a lemon and lemon balm (that means: heat up while swirling). Divide artichoke bottoms evenly among cutlets. Bring to the table garnished with parsley.

Serving : Small fried potato balls and chicory leaf salad with chopped walnuts.

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