Veal schnitzel in lime-parmesan sauce

Ingredients for 2 servings:

• 2 garlic cloves
• 1 lime(s), untreated, zest and juice
• 5 sage leaves
• 5 stalks of thyme
• 1 kaffir lime leaf
• 1 cup vegetable broth or white wine
• 50 g Parmesan, sliced
• 1 lemon(s)
• 6 small potatoes
• 1 stalk rosemary
• olive oil
• 4 small veal escalopes
• lots of clarified butter
• possibly sauce thickener
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

simple, summery, delicious

Generously cover the bottom of a baking dish with olive oil. Sprinkle the rosemary sprigs and salt on top. Halve the potatoes and place them cut-side down in the baking dish. Bake in the oven at 180-200°C (top/bottom heat) for about 40 minutes. The potatoes should look nice and shriveled. Chop or dice the garlic cloves, zest the lime zest, and squeeze out the juice. Cut the sage leaves into small strips – it’s easier with scissors. Pluck the thyme leaves from the stems and grate the Parmesan. Heat a little olive oil in a small saucepan. Briefly fry the garlic, add the thyme, sage, lime zest, and juice, and fry briefly again. Deglaze with the vegetable stock or a little white wine, bring to a gentle simmer, and stir in the Parmesan. The sauce can be further thickened with Parmesan, depending on your taste. Of course, you can also use any other sauce thickener – we find locust bean gum ideal. Season with salt and pepper. Heat the clarified butter in a pan. The liquid clarified butter should be at least 0.5 cm deep in the pan; the schnitzels should be swimming in the fat. Coat the veal schnitzels in flour and fry them in the pan on both sides. Slice the lemon and briefly fry the slices on both sides in the schnitzel pan. Place two schnitzels on each plate, spread generously with the lime sauce and place the fried lemon slices on top. Garnish with the potatoes next to them and serve.