Veal schnitzel Café Royal

Ingredients for 2 servings:

• 2 veal escalopes, 125 g each
• some flour
• some butter
• some salt and pepper
• 200 g mushrooms
• possibly meat broth (beef paste)
• 125 ml whipped cream
• 2 tbsp sherry or port wine
• 2 tbsp water
• 1 tsp cornstarch
• ½ cup(s) rice (long grain)
• 1 ½ cup(s) water
• ¼ tsp salt
• 1 tbsp butter
• 1 tsp fresh curry powder (alternatively Thai curry)
• 3 tbsp white wine vinegar
• 1 tbsp sugar
• 1 tbsp olive oil
• 1 tsp mustard, hot
• 1 pinch(s) of salt and pepper
• ½ honeydew melon(s), small
• 2 tomatoes
• 1 pear(s), ripe

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with curry rice and spiced fruit salad

Curry rice: Bring the water with salt to a boil and add the thoroughly washed rice. Cook for about 15 minutes until grainy and tender. Melt the butter in a pan and add the curry powder. Add the rice and stir for about 2 to 3 minutes, until the rice is grainy and dry. Spiced fruit salad: Bring the vinegar and sugar to a boil. Mix with the oil, mustard, salt, and pepper, and let cool. Scoop out the melon flesh with a spoon (only cut the melon once and try to leave the skin intact otherwise). Dice the hollowed-out melon flesh, slice the tomatoes, and thinly slice the peeled pear. Pour the marinade over the flesh and let it marinate for a while. To serve, fill the melon halves with the salad. Veal escalopes: Rub the veal escalopes with salt, coat lightly in flour, and fry in hot butter until light brown (about 3 to 4 minutes per side), then season with pepper. During this time, clean and slice the mushrooms. Remove the meat from the pan, set aside to rest, and toss the mushrooms in the frying fat. If there’s not enough fat, add a little more beef paste. Pour in the heavy cream, reduce briefly, and then add the sherry to the sauce. Mix the cornstarch with cold water until smooth, stir into the sauce, and bring to a boil briefly. Season to taste, adding more seasoning if necessary. Bring the meat back to a boil in the sauce briefly and serve immediately.