Veal with Chestnut Cream Sauce

Indulge in this rich and savory veal dish complemented by a creamy chestnut sauce. Perfect for a cozy evening, this dish pairs beautifully with seasonal vegetables or a simple side of mashed potatoes.

Steps

1. In a skillet, heat the olive oil over medium heat. 2. Season the veal cutlet with salt and pepper, then sear it in the skillet for about 3-4 minutes on each side until cooked to your liking. Remove and set aside. 3. In the same skillet, add the chopped shallot and sauté until translucent. 4. Add the cooked chestnuts and heavy cream, stirring to combine. 5. Allow the mixture to simmer for 5 minutes until it thickens slightly. 6. Blend the chestnut sauce using an immersion blender for a smoother texture, if desired. 7. Serve the veal cutlet topped with the chestnut cream sauce and garnish with fresh thyme.

150g veal cutlet 50g cooked chestnuts 100ml heavy cream 1 small shallot, finely chopped 1 tablespoon olive oil Salt and pepper to taste Fresh thyme for garnish