Steamed leeks with veal cutlet
easy
35 mins
35 mins
Ingredients
- 400 g Leeks (leek)
- 7-10 Tbsp Salt
- 2 untreated oranges
- 2 thin veal cutlets (à approx. 100 g)
- 7-10 Tbsp some sage leaves
- 1 TABLESPOON Oil
- 7-10 Tbsp Orange Pepper
- 2 TABLESPOONS Whipped cream
- 1 TABLESPOON sauce thickener
- 150 g Whole milk yoghurt
- 7-10 Tbsp Orange slices and parsley1ie to garnish
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean, wash and cut the leek into long pieces. Cook in little boiling salted water for 12-15 minutes. In the meantime, peel 1 orange so that the white skin is completely removed.
- 2
Cut orange into slices. Wash the other orange, dab dry and rub the peel. Squeeze the orange. Cover each veal cutlet with an orange slice and 1-2 sage leaves and fold up.
- 3
Pin it with wooden skewers. Fry in hot oil on both sides for 3-5 minutes. Season with salt and orange pepper. Drain the leek. Remove meat from the pan. Add cream and orange juice and bring to the boil.
- 4
Stir in the sauce thickener and bring to the boil again. Stir in yoghurt and orange peel and season with salt and orange pepper. Arrange leek with schnitzel and the sauce on a plate. Garnish with orange slices and parsley.
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