John Myers
Contents
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Ingredients
The filling:
- 1 Pc Onion chopped large
- 4 Pc Garlic clove chopped
- 1 tbsp Butter
- 100 g Roast veal
- 50 g Frozen spinach, thawed, finely chopped
- 25 g Chopped capers
- 0,5 Bd Frozen parsley chopped
- 1 Pc Can of clay in water about 80g AtG torn apart
- 1 Pc Lemon zest and 1 tablespoon of juice
- Salt- Pepper- Origano- Thyme-
The meat :
- 4 Pc Veal schnitzel a approx. 130-150 g / each
- Salt, pepper and meat seasoning own mixture
- 2 El Tapenade olive paste homemade, stock
- 4 tbsp Flour
- 2 tbsp Clarified butter
The sauce :
- 2 dl White wine
- 1 dl Veal stock light instant
- 2 tbsp Horseradish canned
- 4 tbsp Creme fraiche Cheese
- 1 tsp Corn starch
Instructions
Prepare the filling:
- Heat the butter in a pan and fry the onions and garlic until translucent. Put aside.
- In a bowl, mix everything from veal to oregano and thyme well together. Put aside. Add onions and garlic and mix Normals well.
Fill meat:
- Have the butcher cut the schnitzel in half or make it yourself. I performed the so-called butterfly cut (not completely cut through), pounding it flat, seasoning it lightly with salt, pepper and meat spices. Brush with olive paste, cover with the filling, fix the edges with a toothpick, season lightly again, turn in flour and tap gently to eliminate excess flour.
Fry schnitzel:
- Preheat the oven to 80 ° C. Heat the clarified butter in a frying pan, fry the schnitzel briefly on both sides for approx. 1-2 min./ side. Then immediately place on a preheated plate and cook in the oven for about 30 minutes.
Make the sauce:
- I had forgotten the sauce, when my wife comes over, "Honey, there is no sauce" ?? Ahi ... verd ..... and then improvise. Of course with available material. So ... Deglaze the frying set from the schnitzel with white wine, instant frying stock and crème fraîche, add the horseradish and simmer until the schnitzels are ready. If necessary, dissolve with a little corn starch in a little wine and use it to thicken the sauce.
To serve:
- Make a mirror on a preheated plate with sauce, serve meat with vegetables and side dishes. We had gratinated broccoli and polenta. A glass of Pinot Noir from the Valais should not be missing.
- 7 ..: **.:｡ ✿ * ﾟ ’ﾟ ･ ✿.Good appetite .......: **.:｡ ✿ * ﾟ’ ﾟ ･ ✿.
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 24.5gProtein: 6.7gFat: 20g
