Veal cutlets with gooseberry sauce

Total time: 45m
Preparation Time: 45m

For 4 people


Stephi (FOOBY Team)

Nutritional Information

Contains 563 Kcal, 38g Protein, 33g Carbohydrates, 30g Fat


  • Gooseberry sauce
  • 250 g gooseberries
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 tbsp sugar
  • a little pepper
  • 0.25 tsp salt
  • Couscous
  • 100 g couscous
  • 0.25 tsp salt
  • 2 dl water, boiling
  • 1 organic lemon
  • 0.5 bunch peppermint
  • 2 tbsp olive oil
  • To prepare the fennel
  • 1 tbsp olive oil
  • 2 fennel
  • 0.25 tsp salt
  • 4 veal cutlets (each approx. 200 g)
  • 1 tbsp olive oil
  • a little pepper
  • 0.75 tsp salt

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  • Gooseberry sauce

    Cut the gooseberries in half, finely chop the garlic. Heat the oil in a pan. Briefly sauté the garlic. Add the gooseberries and sugar, cover and simmer for approx. 10 mins. until soft, stirring occasionally, then season.
  • Roughly puree the gooseberry sauce.
  • Couscous

    Mix the couscous and salt in a bowl. Pour the water over the couscous, cover and leave to absorb for approx. 5 mins. Separate with a fork.
  • Grate the lemon zest and squeeze out 2 tbsp of juice, finely chop the mint.
  • Mix together the oil, lemon zest and lemon juice, add to the couscous along with the mint, mix.
  • To prepare the fennel

    Cut the fennel into approx. 5 mm slices, brush with the oil, season with salt.
  • Charcoal/gas/electric grill:

    Cover and grill the fennel over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally.
  • Brush the cutlets with oil, season, grill alongside the fennel for approx. 4 mins. on each side. Cover the cutlets and leave to rest for approx. 5 mins. Plate up the couscous, fennel and cutlets, serve with the gooseberry sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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