John Myers
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Churrasco Rebozado with Grilled Vegetables and Baked Potatoes
The perfect churrasco rebozado with grilled vegetables and baked potatoes recipe with a picture and simple step-by-step instructions.
Churrasco rebozado
- 500 g Veal fillet
- 250 ml Olive oil
- 2 tsp Dried oregano
- 1 tsp Salt
- 1 Msp Pepper
- 3 Pc. Eggs
- 150 g Flour
- 1 tbsp Soft butter
- 3 tbsp Chives fresh
- 0,5 tsp Salt
- 100 g Flour
- 5 tbsp Olive oil
- 1 tbsp Freshly grated Parmesan
Grill vegetables
- 1 Pc. Red peppers
- 1 Pc. Peppers yellow
- 12 Pc. Shallots
- 1 Pc. Fennel bulb
- 1 Pc. Zucchini
- 1 tsp Salt
- 1 tsp Pepper from the grinder
- 200 ml Tomato juice
- 100 ml Veal stock
- 1 Msp Salt
- 1 Msp Pepper
Baked potatoes
- 1,5 kg Waxy potatoes
- 4 Pc. Garlic cloves
- 3 Pc. Rosemary sprigs
- 3 tbsp Olive oil
- 1 tsp Salt
- 1 Msp Pepper
Churrasco rebozado
- Knock the 10 veal fillet slices flat between 2 plastic sheets. Make a marinade of oil, salt, pepper and oregano and marinate the schnitzel in the fridge for several hours. Turn once. Prepare a thick batter from the eggs, flour, soft butter, salt and chives. Flour the drained and dabbed dry schnitzel, knock off excess flour, turn in the dough and then gently bake with oil on a medium flame (approx. 4 minutes per side). Remove from the pan and remove excess oil with paper towels. Keep warm. Sprinkle with a little Parmesan when serving.
Grill vegetables
- Wash and dry vegetables. Quarter and core the paprika and peel it with a peeler. Clean the zucchini and fennel and cut into mouth-sized pieces, as well as the peeled peppers. Peel and halve shallots. Cook the lightly salted vegetable pieces one after the other in an oiled grill pan. Put in a bowl and drizzle with olive oil. Make a light sauce from the tomato juice with the veal stock, reduce a little, season to taste and pour over the vegetables.
Baked potatoes
- Preheat the oven to 180 degrees circulating air. Peel, quarter, wash and dry the potatoes. Put the peeled garlic cloves in a saucepan so that the potato quarters have space next to each other. Work in the olive oil, salt and pepper with your hands and distribute the potato pieces evenly in the saucepan. Add the rosemary sprigs. Bake on the middle rack for about 30 minutes. “Shake it up” once in a while.
- Serve the schnitzel with the vegetables and potatoes, drizzle with the sauce and decorate with a little chives.
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