Veal escalope in sherry jus

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 kg green asparagus
  • 8 Veal cutlet (approx. 80 g each)
  • 8 discs Serrano ham
  • 1 Branch rosemary
  • 2-3 stem(s) Sage
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS Oil
  • 150-200 ml Veal stock or meat broth (glass)
  • 6 TABLESPOONS Sherry medium
  • 2-3 TABLESPOONS Butter
  • 2 TABLESPOONS flaked almonds
  • 7-10 Tbsp Organic lemon z. Garnish
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Wash the asparagus, cut the ends off generously. Dab cutlets dry and tap flatter. Cover each cutlet with a slice of ham. Wash the herbs and pluck. Cover schnitzel with rosemary and sage. Fold over and pin up

  2. 2

    Cook the asparagus in boiling, lightly salted water covered with some sugar for about 8 minutes

  3. 3

    Fry escalopes in hot oil for 3-4 minutes on each side. Season with salt and pepper and keep warm. Deglaze frying fat with stock and sherry and let it boil down for about 5 minutes. Season to taste

  4. 4

    Rinse off the wheat grains and soak in approx. 1 litre of water overnight. Boil up the wheat together with the soaking water. Stir in 1 tablespoon of stock and cook covered for 40-50 minutes. Peel, wash, halve and cut carrots into small pieces. Peel and finely dice onions. Heat 1 tablespoon of oil. Sauté half of the onions in it, let it cool down. Drain the wheat grains well and let them cool down a little. Heat 1 tablespoon of oil in a saucepan. Fry the remaining onions and carrots. Sprinkle with 2 tablespoons of flour and curry, sauté briefly. Deglaze with 1/4 litre water and milk, bring to the boil. Stir in 1 teaspoon of broth and let it simmer for about 10 minutes. Season carrot sauce with salt and pepper, keep warm. Wash the parsley and chop it, except for something to garnish. Mix wheat grains, sesame, 3 tablespoons of flour, steamed onions and egg. Stir in half the parsley. Season with salt and pepper. With moistened hands form 8 roastings. Heat 3 tablespoons of oil in a large pan. Fry the roasts for 3-4 minutes on each side. Arrange everything. Garnish with the rest of the parsley

  5. 5

    Drink: Sherry/white wine

  6. 6

    Instead of veal, the schnitzel can of course also be pork. Knock nice and flat. Otherwise they are brown on the outside, but still half raw on the inside

Nutrition Facts

KCAL
430 kcal
CARBS
6 g
FATS
23 g
PROTEINS
43 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes