Veal escalope Parmigiani with chanterelle ragout

Ingredients for 4 servings:

• 4 veal escalopes
• 4 tbsp flour
• 1 tbsp Parmesan, fresh
• 1 tsp sage, fresh
• ½ lemon(s), the juice
• 500 g chanterelles
• 1 shallot(s)
• 3 slices of Parma ham
• 250 ml veal stock
• 1 tsp honey
• 2 tbsp sherry
• 150 g crème fraîche
• 1 tbsp parsley, freshly chopped
• salt and pepper
• butter
• 400 g pasta (tagliatelle)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Breaded with cheese and herbs and surrounded by delicious ragout

Pound the veal escalopes until wafer-thin, drizzle with lemon juice. Finely chop the sage. Mix the flour with the Parmesan and sage, and toss the escalopes in it. Place on a plate and refrigerate for 1 hour (to firm up the coating). Clean the chanterelles and halve them lengthwise. Finely slice the shallot, cut the ham into thin strips, and finely chop the parsley. Sauté the chanterelles in butter, then briefly remove from the pan. Sauté the shallots and, as soon as they begin to brown, add the honey and melt briefly. Add the chanterelles and mix well. Deglaze with the sherry and then the stock, bring to a boil, and simmer for 5 minutes. Finally, stir in the crème fraîche, parsley, and ham. Keep warm. Cook the pasta until tender. Meanwhile, fry the escalopes in plenty of butter on both sides. Toss the cooked pasta in a little butter and serve with the schnitzels and ragout. Serve with a green salad and a light white wine.