Veal cutlet in potato casing

Name: Veal cutlet in potato casing
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g small carrots; 100 g Sweet peas; 7-10 Tbsp Salt; 4 Sage leaves; 2 stem(s) Thyme; 2 (75 g each) Veal escalope; 7-10 Tbsp Pepper; 225 g Potatoes; 1 Egg; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Flour; 1-2 TABLESPOONS Oil; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp Lemon and lime slices

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g small carrots
100 g Sweet peas
7-10 Tbsp Salt
4 Sage leaves
2 stem(s) Thyme
2 (75 g each) Veal escalope
7-10 Tbsp Pepper
225 g Potatoes
1 Egg
7-10 Tbsp grated nutmeg
7-10 Tbsp Flour
1-2 TABLESPOONS Oil
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp Lemon and lime slices

Directions

1
Peel the carrots so that there is still some green left and wash them. Clean and wash the sugar snap peas. Cook carrots in boiling salted water for about 12 minutes, sugar snap peas for about 4 minutes, then drain.
2
Wash and chop the herbs. Wash cutlets, dab dry and tap flatter. Season with salt and pepper. Peel, wash and roughly grate the potatoes. Stir in egg. Season with salt, pepper and nutmeg.
3
Turn the escalopes slightly in flour. Wrap with potato dough. Fry carefully in hot oil on each side for about 3 minutes. Heat the fat. Swivel vegetables and herbs in it. Season with lime juice. Serve the schnitzel and vegetables garnished with slices of lemon and lime as desired.