John Myers
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Veal Escalope on Lime Sauce with Crispy Sage and Potato Bunkers
The perfect veal escalope on lime sauce with crispy sage and potato bunkers recipe with a picture and simple step-by-step instructions.
Veal schnitzel on lime sauce
- 1,5 kg Calf topside
- 4 Pc. Lime
- 4 Pc. Lemon
- 1 Pc. Sprig of thyme
- 100 g Butter or cream
- 20 ml Olive oil
- 1 Msp Chili
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- Salt and pepper
- 1 tbsp Tarragon
- 100 ml Veal broth
- 100 ml White wine (Pinot Grigio)
Potato bunker
- 1,5 kg Waxy potatoes
- 250 g Flour
- 2 Pc. Eggs
- 1 tbsp Salt
- 200 g Butter
Veal schnitzel on lime sauce
- Squeeze the lemons and add the peels of the lime zest. Chop the onion and garlic into small pieces and fry them briefly in a pan in 50 g butter with olive oil and a sprig of thyme. Add the very thin veal schnitzel to the pan and fry for about 1 minute. Remove the veal schnitzel from the pan and wrap in aluminum foil.
- Season the gravy from the meat and spice stock in the pan with salt and pepper, deglaze with white wine and veal stock, briefly bring to the boil a pinch of chilli and tarragon, then reduce. (approx. 10 min.) Pour this sauce into a saucepan and whip either butter or cream until it is frothy.
Potato bunker
- Boil the potato with the skin soft, then let it cool for about 10 minutes. Peel the warm potatoes and press them through the potato press (it is important that the pieces of potatoes remain in the batter). Spread this potato dough on a board to cool. As soon as it has cooled down, knead by hand with the eggs, salt and flour to form a smooth dough. Roll a long, 2-finger thick noodle and then cut it into approx. 5 cm long sections, then bake them out in the pan until they are golden yellow to brown. Remove from pan to drain and place on kitchen paper.
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