John Myers
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Veal Fillet Pieces, Boletus Cream Sauce with Colorful Salad
The perfect veal fillet pieces, boletus cream sauce with colorful salad recipe with a picture and simple step-by-step instructions.
For the salad I need
- 1 PIECE Romaine lettuce hearts
- 1 Can Kindey beans (brown)
- 10 Blackberries
- 2 small slices Smoked bacon cut into cubes.
- 2 Tablespoon Yogurt (Greek style)
- 1 tablespoon Sweet mustard coarse
- 2 tablespoon Ressi vinegar
- 1 tablespoon Olive oil
- Milled pepper to taste (Kampot)
The meat
- Breadcrumbs (egg, flour, crumbs) salt pepper
- Fat for frying
My little one
- 4 small slices Ham
- 1 Tablespoon Dried porcini mushrooms
- 200 Milliliters Sweet cream
- Water a little
- 1 teaspoon Cornstarch
- Sweet peppers to taste
- Smoked paprika, to taste
Prepare the salad
- Wash the heart of the lettuce, then cut pieces that fit my mouth. Transfer to a large bowl. Put the beans in a sieve and rinse with water and drain. I cut the streaky belly into small cubes and leave it in a small golden yellow pan, put it aside because it comes over the salad. Meanwhile I prepare the dressing: yogurt with the mustard and the vinegar as well as water (depending on the feeling), salt and pepper and not to forget the oil, mix well with a whisk
The meat
- If the pieces are too thick, make a butterfly cut then they will go through evenly. Set up the pan, heat the oil or fat slightly. Pull the small schnitzel through the breading line and fry them until golden on both sides.
- I now finish the salad by adding the beans to the salad, pulling in the dressing, placing the blackberries on top and sprinkling the golden yellow bacon on top. Done Now the schnitzel fillet on the plate (which is of course warmed up) the salad, if you want a crispy baguette slice, everything is possible.
- PS: We still had mashed potatoes left.
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