Ham and veal schnitzel with broccoli and mushroom sauce

Ingredients for 4 servings:

• 250 g mushrooms
• 500 g broccoli
• salt and pepper
• 4 veal escalopes, thin
• 8 slices of Serrano ham
• 4 tbsp oil
• 200 g whipped cream
• 300 ml vegetable stock
• 1 tsp cornstarch
• 2 tbsp ajvar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simply

Clean and slice the mushrooms. Clean the broccoli, divide it into small florets, and cook in boiling salted water or vegetable stock for about 2-3 minutes. Drain and let it drain well. I collect the liquid and use it later for the sauce. Pat the schnitzels dry, halve them, season with salt and pepper, and wrap each one with a slice of ham. Sauté the mushrooms vigorously in 2 tablespoons of oil, season with salt and pepper, then add the cream, vegetable stock, or broccoli stock and simmer for a few minutes. Mix the cornstarch with 1 tablespoon of water, stir into the cream sauce, and bring to a boil. Stir in the ajvar, add the broccoli, and let it all simmer over low heat. Heat the remaining oil in a second pan and fry the schnitzels on both sides over medium heat. Serve the schnitzels with vegetable sauce and a side dish of your choice, such as French fries or tagliatelle. Tip: Instead of veal schnitzel you can also use pork fillet medallions.