Veal schnitzel "Amaretto"

Ingredients for 4 servings:

• 8 veal escalopes, pounded flat (approx. 125 g each)
• 100 g flour
• 100g ghee
• 250 ml Amaretto
• 300 g strawberries, sliced
• 150 ml sweet cream
• 1 pinch of cinnamon
• e.g. salt and pepper
• some mint leaves, fresh
• 4 strawberries (whole)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

a veal meets a delicious creamy strawberry-amaretto sauce

…an interesting combination of meat, fruit, cream, and liqueur! Heat the butter in a large pan over medium-high heat. Toss the veal cutlets in the flour to coat them lightly. Add the cutlets to the hot ghee and fry gently until lightly browned on the underside (do not let them get too dark). Turn the cutlets over and add the strawberry slices to the fat next to the cutlets. As soon as the other side of the cutlet is also lightly browned and the strawberries are starting to soften, remove the pan from the heat. Add the Amaretto to the cutlets and strawberries in the pan and return the pan to the heat. If desired, flambé the Amaretto – but this is not necessary. If flambéing, let the flame go out on its own. Reduce the sauce slightly over low heat. Add the cream and a pinch of cinnamon and stir. Season to taste with salt and pepper (I add a generous amount because I like spicy and fruity together) and let it simmer for a few more minutes. Place two schnitzels on each plate, pour the sauce over them, and garnish with a fan-shaped strawberry and a few mint leaves. Serve with rice or pasta.