John Myers
Ingredients for 4 servings:
- 12 small veal escalopes, very finely sliced
- tarragon
- Thyme
- rosemary
- 150 g spinach
- olive oil
- 50 g butter
- 2 egg yolks
- 200 g crème fraîche
- 200 ml white wine
- 50 g cheese (Gouda), grated
- 100g mozzarella
- 1 lemon(s)
- Salt
- Pepper, freshly ground
- 200 g cheese (Emmental), grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the tarragon and spinach, squeeze dry, and chop finely. Heat the oil in a pan and fry the schnitzels briefly on all sides. Melt the butter in a saucepan over low heat. Add the chopped vegetables and herbs. Season with salt and pepper. Add the white wine and grated Gouda and simmer for about 5 minutes. Let it cook for about 5 minutes and then add half of the Emmental cheese. Beat the egg yolk with the crème fraîche and the juice of one lemon in a bowl and add to the vegetables and mix everything together well. Slice the mozzarella and bake. Place the schnitzels in a baking dish, pour the sauce over them and cover with the sliced mozzarella. Bake at 180°C for about 20 minutes. Pasta or rice go well with it.
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