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Quick Vitello Tonnato

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Ingredients for 2 servings:

  • 4 veal schnitzels (approx. 80 g each)
  • 1 can tuna (155 g)
  • 1 tsp, heaped capers
  • 3 anchovies
  • 3 tbsp mayonnaise
  • 60 ml broth
  • 1 tbsp olive oil, for frying
  • some pepper
  • some salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice veal schnitzel from the false fillet very thinly (approx. 1/2 cm thick). Season the meat, sear briefly, and chill. Puree the tuna, capers, anchovies, and mayonnaise with the stock, and season. Spread the sauce over the schnitzels and garnish with capers and anchovies, if desired. Very simple and perfect for a hot summer day.

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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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