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Grilled Herb Cutlet with Oven Roasted Sweet Potato

Grilled Herb Cutlet with Oven Roasted Sweet Potato by Chef Honore Gbedze

Grilled Herb Cutlet with Oven Roasted Sweet Potato by Chef Honore Gbedze

Serves 4

Preparation Time 30 minutes

Cooking Time 30 minutes


4 x 8 oz veal cutlets, bone in

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped garlic

2 medium sweet potatoes

1 teaspoon olive oil

Ground coarse salt for seasoning

Ground black pepper for seasoning

2 large red onions

1 teaspoon honey

1 cup of red wine


Season the cutlets with salt, pepper, garlic, thyme and rosemary. Let rest in fridge for 20 minutes.

Wash the sweet potatoes; do not remove the skin, place on oven proof baking pan and bake in 350° F oven for 30 minutes or until soft.

Peel and julienne the onion into fine slices. On low heat sauté onion in frying pan with olive oil until soft, add the red wine and honey, cook until liquid reduced.

Place the cutlets on the grill and flatten with a spatula to ensure that the meat closest to the bone is directly on the grill so that it cooks. Grill both sides for approximately 5 minutes each side.

Remove the potatoes from the oven and peel the skin. Slice into serving portions. Plate the cutlets, potatoes and caramelized onion compote and garnish with a sprig of rosemary.

Bon Appétit

Honoré Gbedze



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About Honore Gbedze

Chef Mawunyo Komla (Honore) Gbedze grew to love the fresh, seasonal foods available in Atigbe Abayeme, his beloved village in the province of Agou. Growing up in an extended, three generation family with parents who were educators and garden market entrepreneurs, he learned early on the value of fresh, nutritious and visually tantalizing foods to feed a busy and growing family. His culinary adventures expanded with work at Togo’s top Hotels and Resorts where he achieved professional chef certification. Chef Honore now fuses his African, French and Canadian tastes and 18 years of experiences in his culinary creations.

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