Veal escalope in quinoapanade with celery salad and nut butter

Name: Veal escalope in quinoapanade with celery salad and nut butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 60 g white quinoa; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g soft butter; 60 g Nut kernels (e.g. walnuts or almonds); 500 g Celeriac; 2-3 TABLESPOONS light balsamic vinegar; 75 g Schmand; 75 ml Orange juice; 2 Shallots; 1 Onion; 1 collar Parsley; 4 TABLESPOONS Olive oil; 4 thin veal cutlets (à approx. 120 g); 100 g Whipped cream; 2 Eggs (Gr. M); 6-7 TABLESPOONS crushed almonds; 3 TABLESPOONS Buckwheat flour; 150 g clarified butter; 30 g red chard leaves; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

Crispy schnitzel breading is also gluten-free: with a healthy mix of quinoa and ground almonds.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

60 g white quinoa
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g soft butter
60 g Nut kernels (e.g. walnuts or almonds)
500 g Celeriac
2-3 TABLESPOONS light balsamic vinegar
75 g Schmand
75 ml Orange juice
2 Shallots
1 Onion
1 collar Parsley
4 TABLESPOONS Olive oil
4 thin veal cutlets (à approx. 120 g)
100 g Whipped cream
2 Eggs (Gr. M)
6-7 TABLESPOONS crushed almonds
3 TABLESPOONS Buckwheat flour
150 g clarified butter
30 g red chard leaves
7-10 Tbsp Cling film

Directions

1
Rinse the quinoa. Simmer in 1⁄8 l salt water at low heat for 12-15 minutes. Pour off, squeeze a little in a sieve, cool and dry a little. In the meantime, whip the butter until creamy. Chop the nut kernels and stir in. Season butter with salt and pepper. Place as longish stripes on a piece of foil, roll up tightly to a roll and chill.
2
For the salad, peel, wash and coarsely grate celery or cut it into very fine sticks. Simmer in boiling salted water with 1 tbsp vinegar for about 5 minutes. Drain, rinse with cold water and let drain. Stir sour cream and orange juice until smooth. Season to taste with 1-2 tbsp vinegar, salt and pepper. Mix the celery with the sauce and chill.
3
For the salsa, peel and finely dice the shallots. Wash parsley, shake dry, pluck off leaves and chop finely. Mix shallots, parsley and oil, season with salt and pepper.
4
Dab meat dry and tap very flat between two layers of foil. Season with salt and pepper. Whip cream until semi-stiff. Whisk eggs, stir in cream. Mix ground almonds and quinoa. Turn each cutlet first in buckwheat flour, then in the egg cream and finally in the almond quinoa mix.
5
Heat the clarified butter in 2 portions in a large pan. Fry 2 escalopes on each side for about 2 minutes at medium heat. While doing so, always shake the pan carefully back and forth so that the fat runs over the surface of the escalopes. Remove the cutlets and let them drip off on kitchen paper, keep warm. Fry the remaining escalopes in the same way. Cut butter into slices. Arrange schnitzel, celery salad, salsa, butter and chard leaves as desired.