Veal Cutlets From the Roman Pot – *

Heat the oven to 200 °C.

(Defrost the puff pastry).

Heat the oil in a frying pan and fry the cutlet strips in it. Add the onions and garlic and stir-fry until golden, then season with salt and pepper.

Pour the contents of the pan into the Römertopf form and spread the peas evenly on top. Pour the whipped cream over it and put the puff pastry slices in a layer like a lid on top.

Bake in the oven for about twenty minutes until the puff pastry is risen and golden.

(*) A roman pot only because it looks prettier. Goes in other suitable pot also without problems.

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