Veal escalope in white wine sauce

Name: Veal escalope in white wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Veal cutlet (approx. 125 g each); 3 Shallots; 1 small stem rosemary; 1 (450 g) Bag of frozen potato croquettes; 1 package (300 g) frozen princess beans; 2 TABLESPOONS Oil; 7-10 Tbsp Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter; 1 TEASPOON Tomato paste; 75 ml dry white wine; 200 ml Veal stock; 7-10 Tbsp Rosemary

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Veal cutlet (approx. 125 g each)
3 Shallots
1 small stem rosemary
1 (450 g) Bag of frozen potato croquettes
1 package (300 g) frozen princess beans
2 TABLESPOONS Oil
7-10 Tbsp Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter
1 TEASPOON Tomato paste
75 ml dry white wine
200 ml Veal stock
7-10 Tbsp Rosemary

Directions

1
Wash the schnitzel, dab dry, tap flatter. Spread the frozen croquettes on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Turn once after 10 minutes. Put the beans in 125 ml water without defrosting them.
2
Cook for approx. 5 minutes after boiling. Peel and finely dice shallots. Strip rosemary needles from the stems. Heat the oil in a large pan. Turn the cutlets lightly in flour, tap and fry on each side for about 2 minutes. Season with salt and pepper and remove. Add butter to the frying fat. Sweat shallots in it, stir in tomato paste. Deglaze with white wine and stock. Add rosemary and let it boil down for 2 minutes at high heat.
3
Season with salt and pepper and remove. Add butter to the frying fat. Sweat shallots in it, stir in tomato paste. Deglaze with white wine and stock. Add rosemary and let it boil down for 2 minutes at high heat. Season to taste with salt and pepper. Cutlets, beans, croquettes and some sauce, garnished with rosemary, serve in portions