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Veal escalope with oregano from the steamer

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Ingredients for 4 servings:

  • 4 veal escalopes, thinly sliced
  • 2 tbsp oregano
  • some salt and pepper
  • 2 tbsp olive oil
  • 50 ml water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Wash the schnitzels, pat dry, and season all over with salt and pepper. Season with oregano on both sides, pressing it down lightly. Add the olive oil to the steamer and arrange the schnitzels next to each other. Place the second layer (if necessary), offsetting them on top. Now add the water to the steamer and close the pot. Bring to a boil as usual until pressure builds up. If your steamer has two settings, use the higher one and cook under pressure for about 15 minutes. Then release the pressure. Serve with rice and a green salad. Pour the liquid from the pot over the rice (or whatever side dish you’re using).

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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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