Ingredients

• 100g/3½oz breadcrumbs
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 2 free-range eggs
• beaten
• 150g/5½oz veal escalope
• 100g/3½oz flour
• seasoned with salt and freshly ground black pepper
• 1 tbsp olive oil
• 50g/1¾oz butter
• 100g/3½oz new potatoes
• grated
• 1 tbsp olive oil
• ½ red cabbage
• shredded
• 50ml/2fl oz red wine
• 100g/3½oz caster sugar
• 100ml/3½fl oz hot chicken stock
• 1 free-range egg
• 200ml/10fl oz boiling water
• 25ml/1fl oz white wine vinegar
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the herb-crumbed veal
• place the herbs and breadcrumbs into a food processor and blend together
• then place into a bowl. Place the beaten eggs in a separate bowl.
• Dredge the veal in seasoned flour and pat off any excess. Dip the veal in the beaten egg until coated all over
• then dip again into the herbed breadcrumbs to coat.
• Repeat the egg and herb breadcrumb coating process.
• Heat the oil in a medium ovenproof frying pan over a medium heat. Add the breadcrumbed veal and fry for two minutes on each side
• to brown all over.
• Transfer to the oven and roast for five minutes
• or until the veal is cooked through. Remove from the oven and leave to rest.
• To make the potato rösti
• heat half of the butter in a small frying pan over a medium heat. Add the grated potatoes
• seasoning well with salt and freshly ground black pepper. Sauté
• without turning
• until golden.
• Add the other half of the butter to the pan and carefully turn over the rösti and cook the other side until golden.
• To make the cabbage
• heat the oil in a large saucepan over a medium heat. Add the shredded cabbage and red wine and cook for three minutes.
• Add the sugar and cook
• stirring well
• for two minutes.
• Add the chicken stock
• bring to the boil and reduce the heat to a simmer. Simmer for 5-6 minutes
• or until the cabbage has softened.
• To make the poached egg
• place the water and vinegar in a saucepan and heat to maintain a gentle simmer. Swirl the water with a spoon to create a whirlpool effect. Gently add the egg and poach for three minutes
• or until cooked to your liking. Remove with a slotted spoon and rinse with hot water.
• To serve
• place the rösti in the centre of a warm plate
• place the breadcrumbed veal on top. Serve some of the cabbage alongside and top with the poached egg.