in Germany

Veal schnitzel with egg and ham

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Ingredients for 2 servings:

  • 2 slice(s) ham, raw
  • 2 veal escalopes
  • 2 eggs, hard-boiled
  • some butter
  • 1 cup sour cream
  • some flour
  • e.g. stock or water for deglazing
  • Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Swallow nests

Wrap the hard-boiled eggs with the ham and the lightly salted schnitzels and tie with string. Brown in melted butter and deglaze with broth or water. Simmer for about 30 minutes. Whisk together the sour cream and flour to thicken the sauce. Slice the meat lengthwise into “nests” and arrange on plates. Pour over the sauce and serve immediately. Serve with baguette, bread, salad, or other side dishes as desired.

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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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