Veal escalope on winter vegetables with rice

Ingredients for 2 servings:

• 100 g carrot(s)
• 60 g celery
• 70 g leek
• 1 onion(s)
• 150 g rice
• Salt and pepper, from the mill
• 2 veal escalopes (150 g each)
• 2 tsp oil
• 100 ml white wine
• 2 sprigs rosemary
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

only 17% fat

Clean and wash the vegetables. Cut the carrot and celery into approximately 1 cm cubes, slice the leek into thin rings, and finely dice the onion. Cook the rice in salted water for about 20 minutes. Brush the schnitzels with a little oil on both sides, then fry for 1 minute on each side over high heat. Remove the schnitzels, season with pepper, and set aside. Add the remaining oil to the same pan and fry the diced onion over medium heat. Add the diced carrots, celery, and leek rings to the pan and fry. Deglaze with white wine and sauté on low heat. Strip the rosemary sprigs. Salt the schnitzels on both sides and place them on top of the vegetables. Sprinkle with rosemary and let everything simmer with the lid closed for about 15 minutes. Drain the rice, let it drain, and keep warm. Arrange the meat on two plates over the vegetables, sprinkle with parsley, and serve with the rice. Tips: Instead of white wine, you can use vegetable broth and 1 tablespoon of lemon juice. This also works with turkey schnitzel.