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Veal Fillet Pieces, Boletus Cream Sauce with Colorful Salad

5 from 3 votes
Prep Time 40 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people
Calories 207 kcal

Ingredients
 

For the salad I need

  • 1 PIECE Romaine lettuce hearts
  • 1 Can Kindey beans (brown)
  • 10 Blackberries
  • 2 small slices Smoked bacon cut into cubes.
  • 2 Tablespoon Yogurt (Greek style)
  • 1 tablespoon Sweet mustard coarse
  • 2 tablespoon Ressi vinegar
  • 1 tablespoon Olive oil
  • Milled pepper to taste (Kampot)

The meat

  • Breadcrumbs (egg, flour, crumbs) salt pepper
  • Fat for frying

My little one

  • 4 small slices Ham
  • 1 Tablespoon Dried porcini mushrooms
  • 200 Milliliters Sweet cream
  • Water a little
  • 1 teaspoon Cornstarch
  • Sweet peppers to taste
  • Smoked paprika, to taste

Instructions
 

Prepare the salad

  • Wash the heart of the lettuce, then cut pieces that fit my mouth. Transfer to a large bowl. Put the beans in a sieve and rinse with water and drain. I cut the streaky belly into small cubes and leave it in a small golden yellow pan, put it aside because it comes over the salad. Meanwhile I prepare the dressing: yogurt with the mustard and the vinegar as well as water (depending on the feeling), salt and pepper and not to forget the oil, mix well with a whisk

The meat

  • If the pieces are too thick, make a butterfly cut then they will go through evenly. Set up the pan, heat the oil or fat slightly. Pull the small schnitzel through the breading line and fry them until golden on both sides.
  • I now finish the salad by adding the beans to the salad, pulling in the dressing, placing the blackberries on top and sprinkling the golden yellow bacon on top. Done Now the schnitzel fillet on the plate (which is of course warmed up) the salad, if you want a crispy baguette slice, everything is possible.
  • PS: We still had mashed potatoes left.

Nutrition

Serving: 100gCalories: 207kcalCarbohydrates: 11.2gProtein: 3.1gFat: 16.7g
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Written by John Myers

Professional Chef with 25 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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