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Grilled veal cutlet with mushroom ragout and chickpea souffle.

Full recipe, using the following to make 4 servings

Cutlets

• 4x veal cutlet with bone
• Salt
• Pepper
• Oil

Ragout

• Shallots
• Butter
• Mushroom
• Salt
• Pepper
• Caraway
• Cream

Chickpea Souffle

• Buns
• Milk
• Eggs
• Nutmeg
• Salt
• Bacon

Cut T-bones from cutlets. Cut out 3/4 of the remaining bones and remove fat. Add salt and pepper to the meat and saute it in oil on both sides for about 3-5 minutes. The meat must not be fully cooked.

Saute finely chopped shallots in butter, add mushrooms cleaned and cut into small pieces and saute till golden. Add cream; allow it to reduce to the required texture and season.

Pour milk on bread rolls and let them become soft. Then mix with egg yolks, seasoning and chopped chickpeas. Add whisked egg whites, mix slightly and put into forms with slices of bacon on the bottom. Sprinkle with the remaining chickpeas and bake for 20 minutes at 160 degrees Celsius.