in Germany

Stuffed veal escalope with wild garlic

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Ingredients for 1 servings:

  • 1 veal escalope (have the butcher slice it like a Cordon Bleu)
  • 2 leaves wild garlic, young
  • 1 tsp mustard
  • 1 slice(s) cheese (e.g. Appenzeller)
  • salt and pepper
  • 2 tbsp flour
  • 1 egg(s), beaten
  • 2 tbsp breadcrumbs
  • Olive oil, extra virgin!
  • 1 slice(s) lemon(s)

Instructions

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

Spread the sliced ​​schnitzel out. Spread one half with mustard. Place a wild garlic leaf on top, then the cheese slice, and then the second wild garlic leaf on top. Fold the two halves together. Press the edges together firmly. Season with salt and pepper. Roll the filled schnitzel in flour, dip it in the egg, and coat it in breadcrumbs. Fry the schnitzel in hot olive oil until crispy brown. Garnish with the lemon wedge.

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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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