John Myers
Veal Schnitzel with Black Vegetable
The perfect veal schnitzel with black vegetable recipe with a picture and simple step-by-step instructions.
- 2 piece Veal schnitzel a 320 grams
- 3 piece Egg whisked
- 1 some Flour
- 1 some For spicy breadcrumbs see my KB
- 1 pinch Coarse sea salt
- 1 some Red wine and onion vegetables
- 2 tbsp Sesame black, coarsely ground
- 250 g Frozen mushrooms
- 5 g Dried mushrooms
- 3 piece Spring onions fresh, cut
- 2 piece Garlic clove peeled and finely chopped
- 150 ml Cream
- 125 ml Vegetable broth see my KB
- 50 g Grated Gouda
- 1 some Olive oil
- 1 pinch Sugar
- 1 pinch Black pepper from the mill
- 1 pinch Sea-Salt
- 1 tbsp Seasonal herbs finely chopped
- Beat the schnitzel thinly. I put it between two plastic wrap. Then sprinkle with a little sea salt.
- Flour and turn in the egg. Then bread it, pressing down on the breadcrumbs. Now fry in a lot of clarified butter on each side until brown and drain on kitchen paper.
- Prepare a portion of red wine and onion vegetables according to this recipe from my KB red wine and onion vegetables, at the very end add the black sesame and roast a little.
- First fry the frozen mushrooms. Then add the spring onions and the dried mushrooms and let them stew a little. Finally add the garlic and let it steam briefly.
- Now stir in the herbs, cream and broth and season to taste with the spices.
- Now add the sesame, red wine and onion vegetables from the other pan, toss everything together again, stir in the cheese and serve with the schnitzel.
- As you can see in the picture, we had boiled potatoes with it. They were the last potatoes (variety Linda) from our garden harvest last year.
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