Veal escalope from Mecklenburg
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 8 Veal cutlet (75 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs Bacon
- 4 TABLESPOONS Gooseberry jam
- 125 g Shallots
- 100 g fresh red and green
- 7-10 Tbsp Gooseberries (or 1/2 720-
- 7-10 Tbsp ml glass of gooseberries)
- 3 TABLESPOONS Oil
- 1/2 l clear broth (instant)
- 1 heaped tablespoon of cornflour
- 7-10 Tbsp Cinnamon
- 7-10 Tbsp fresh salad
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the veal escalope, dab dry and spread flat. Season with salt and pepper and cover each with a slice of bacon. Spread jam on top. Fold up the meat and fix it with wooden skewers.
- 2
Peel the shallots. Clean and wash the gooseberries (drain the fruit from the jar). Heat the oil. Fry the meat on both sides until golden brown. Brown the shallots as well. Cook over medium heat for five minutes.
- 3
Take the meat out and keep it warm for a short time. Add gooseberries to the frying fat. Deglaze with stock, bring to the boil. Whisk cornflour and some water and thicken the sauce with it. Bring to the boil again and season to taste with salt, pepper and cinnamon.
- 4
Heat the meat in the sauce and arrange on salad leaves.
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