Veal escalope in thyme cream

Name: Veal escalope in thyme cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Veal cutlet (approx. 60 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-8 TABLESPOONS Flour; 2 Eggs; 8-10 Tbsp Breadcrumbs; 1/2 Pot of thyme; 3 Stem(s) flat leaf parsley; 1 Onion; 1 TABLESPOON Butter; 200 ml Vegetable broth (instant); 200 g Whipped cream; 2-3 TABLESPOONS Oil; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Veal cutlet (approx. 60 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-8 TABLESPOONS Flour
2 Eggs
8-10 Tbsp Breadcrumbs
1/2 Pot of thyme
3 Stem(s) flat leaf parsley
1 Onion
1 TABLESPOON Butter
200 ml Vegetable broth (instant)
200 g Whipped cream
2-3 TABLESPOONS Oil
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and fresh herbs

Directions

1
Wash the schnitzel, dab dry, tap flatter. Season with salt and pepper and turn in about 6 tablespoons of flour, whisked eggs and breadcrumbs one after the other. Wash and chop the herbs.
2
Peel and finely chop the onion. Melt butter in a pot. Sauté onion in it. Dust with 1 tablespoon of flour and sauté. Add stock and cream while stirring constantly and simmer for about 3 minutes.
3
Add herbs. Season with salt and pepper. Fry escalopes in hot oil at medium heat while turning for 4-5 minutes. Season with a few squirts of lemon juice. Serve schnitzel and sauce garnished with lemon and fresh herbs.