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Baked veal escalopes

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Ingredients for 2 servings:

  • 2 veal escalopes
  • 1 tsp basil
  • 1 tsp oregano
  • 1 onion(s)
  • 1 tbsp oil (olive oil)
  • 1 clove(s) garlic
  • 1 tbsp peppercorns, green
  • 1 small can of tomatoes
  • 1 cup(s) chicken broth
  • 1 small Camembert(s)

Instructions

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

Wash the schnitzels, pat dry, and season generously with salt, pepper, basil, and oregano. Heat the olive oil in a pan and fry the schnitzels for about 3-4 minutes on each side. Remove and keep warm. Finely chop the onion and garlic clove and add to the frying fat, sautéing briefly. Briefly sauté the green peppercorns, then add the tomatoes and stock and simmer over medium heat for 10 minutes. Season the sauce with salt, pepper, basil, and oregano. Place the schnitzels on ovenproof plates, cover with the sauce, top with the sliced ​​Camembert, and grill until the cheese has melted. Serve with short pasta.

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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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