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Baked veal escalopes

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Ingredients for 4 servings:

  • 25 g butter
  • 4 veal escalopes
  • 1 tsp thyme, dried
  • salt and pepper
  • 1 tsp meat broth, granulated
  • 4 slices of bacon (breakfast bacon)
  • 4 slices of cheese (Comte or Emmental)
  • 100 ml wine, white, dry
  • Sage leaves

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat the butter and fry the schnitzels in batches. Sprinkle with thyme and season with salt and pepper, then remove from the pan. Add the stock to the pan and deglaze the pan juices with a little water. Layer the schnitzels in the pan, placing a slice of bacon and cheese between each slice. Pour the wine around the schnitzels. Cover the meat and simmer over low heat for about 9 minutes until the cheese has melted. Place the schnitzels on a warmed platter with a few sage leaves. Stir the pan juices thoroughly and season to taste. Serve with the veal schnitzels. Serve with baguette bread and a mixed leaf salad with vinaigrette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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