Scrambled eggs – Milanese – schnitzel

Ingredients for 4 servings:

• 12 thin veal escalopes, 75g each
• 80 g Parmesan, freshly grated
• 125 g arugula
• 2 tbsp olive oil
• 25 g butter
• 5 eggs
• salt and pepper

Instructions

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

Pound the schnitzels thinly under cling film, season with salt and pepper. Whisk the eggs in a bowl, coarsely grate the cheese, wash the arugula and cut it into bite-sized pieces. Heat olive oil in a pan and sear the schnitzels over high heat for 30 seconds on each side, then remove, wrap in aluminum foil and keep warm. Add the butter to the pan, add the beaten eggs and cook gently over medium heat, stirring frequently from the edges to the center. Then add the cheese and arugula to the half-cooked egg and mix in, season with salt and pepper. Cover the schnitzels with the scrambled eggs and serve. Tip: If you don’t have aluminum foil, you can also put a plate over the schnitzels and then put it in the microwave. The small space won’t draw the heat out of the meat as quickly. But don’t overdo it!