Chuletas De Ternera a La Ampurdanesa

Veal Cutlets à La Ampurdanesa


  • Veal cutlets, lean ham, mushrooms
  • 1 onion
  • 5 or 6 tablespoons of tomato purée, a few tablespoons of good stock
  • 5 or 6 almonds and a few hazel nuts, shelled and grilled
  • ½ oz of chocolate, a little saffron, mixed spices
  • 1 glass of white wine, salt and pepper.


Fry the cutlets in hot oil or lard and, when done, remove from the pan. Put them in a saucepan and cover with very thin strips of cooked lean ham and mushrooms. Fry the chopped onion in the same fat, and when a golden brown, drain off all the fat, add the white wine, the hot tomato purée and the stock, and mix well, simmering gently for a few minutes. Pound the saffron, the grilled nuts, the chocolate and the mixed spices in a mortar, moisten with a little boiling water and add to the sauce. Reduce a little, and cook the cutlets in it for a few minutes. To serve, put the cutlets on a hot dish, garnish with the ham and the mushrooms, and pour the sauce over them.