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Parisian schnitzel with vegetable rice

updated

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Ingredients for 4 servings:

  • 4 veal escalopes, 160 g each
  • 200 g flour
  • 4 eggs
  • 250 ml oil
  • 150 g butter
  • 200 g rice
  • 1 lemon(s)
  • salt and pepper
  • Cauliflower
  • Peas
  • zucchini
  • Beans

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the vegetables. Sauté in butter, add the rice, pour in water, and simmer, covered, for 1/2 hour. Season the schnitzel with salt, coat in flour, dip in the beaten eggs, and fry in hot oil until golden brown. Add the butter flakes and fry in the pan for a few more minutes. Place the finished schnitzel on a paper towel to absorb the fat. Garnish with lemon zest.

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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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