Apricot-Celery-Schnitzel
easy
45 mins
45 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 200-250 ml Milk
- 1 TABLESPOON Butter
- 8 Veal cutlet (approx. 60 g each)
- 250 g Celery
- 1 can(s) (425 ml) Apricots
- 1 TABLESPOON medium hot mustard
- 1 Onion
- 1-2 TABLESPOONS clarified butter
- 7-10 Tbsp Pepper
- 400 ml Veal stock
- 1-2 TABLESPOONS Lemon juice
- 8 wooden skewers
Directions
- 1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Then drain the potato water, add milk and butter to the potatoes and mash. In the meantime, wash the cutlets, dab dry, tap flatter. Clean the celery, except for the tender inner leaves, wash and cut into pieces of about 7 cm length. Cut these lengthwise a little finer and blanch them in boiling salted water for 2-3 minutes.
- 2
Drain the apricots. Cut 4 apricot halves nice and flat, the rest of the apricots into fine slices. Spread the cutlets thinly with mustard. Spread flat apricots and celery on top. Fold the schnitzel once and pin it down. Peel and finely dice onion. Heat lard in a large pan. Fry the cutlets in it on each side at high heat for about 2 minutes. Season with salt and pepper and put aside. Put diced onions into the frying pan, add apricot slices, fry briefly. Deglaze with stock, boil down for 1 minute over high heat. Season to taste with salt, pepper and lemon juice.
- 3
Heat lard in a large pan. Fry the cutlets in it on each side at high heat for about 2 minutes. Season with salt and pepper and put aside. Put diced onions into the frying pan, add apricot slices, fry briefly. Deglaze with stock, boil down for 1 minute over high heat. Season to taste with salt, pepper and lemon juice. Arrange puree, schnitzel and sauce in portions. Serve with a spicy Asian sauce
Nutrition Facts
400 kcal
46 g
9 g
33 g
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