Veal escalope in thyme cream

Name: Veal escalope in thyme cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 potty fresh or 1 tsp dried thyme; 3 Stem(s) Parsley (e.g. smooth); 1 medium onion; 4 Veal cutlet (à ca.125 g); 2 Eggs; 7-10 Tbsp salt, pepper; 4-5 Tbsp + 1 tablespoon of flour; 8-10 Tbsp Breadcrumbs; 1 TABLESPOON butter/margarine; 200 g Whipped cream; 1-2 TEASPOONS Vegetable broth; 2-3 TABLESPOONS Oil; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp pink berries, untreated lemon and herbs for garnishing

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 potty fresh or 1 tsp dried thyme
3 Stem(s) Parsley (e.g. smooth)
1 medium onion
4 Veal cutlet (à ca.125 g)
2 Eggs
7-10 Tbsp salt, pepper
4-5 Tbsp + 1 tablespoon of flour
8-10 Tbsp Breadcrumbs
1 TABLESPOON butter/margarine
200 g Whipped cream
1-2 TEASPOONS Vegetable broth
2-3 TABLESPOONS Oil
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp pink berries, untreated lemon and herbs for garnishing

Directions

1
Wash and pluck or chop the herbs. Peel and finely dice the onion. Rinse escalopes briefly if necessary, dab dry. Cut in half and tap a little flatter. Whisk eggs, salt and pepper. Turn the schnitzel first in 4-5 tbsp. flour, then in the egg and finally in breadcrumbs. Press down well
2
Fry the onion and thyme in hot fat. Dust with 1 tbsp. flour and sauté briefly. Stir in 200 ml water, cream and stock. Bring to the boil and simmer for about 5 minutes. Add parsley. Season to taste with salt and pepper
3
Meanwhile, fry the escalopes in hot oil in a coated pan for 2-3 minutes on each side. Sprinkle with lemon. Arrange everything, garnish. Served with: boiled potatoes or white bread
4
Drink: cool white wine