Veal escalope Viennese style with tuna caper sauce, fried potatoes and almond broccoli

Name: Veal escalope Viennese style with tuna caper sauce, fried potatoes and almond broccoli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1 tin(s) (150 g net) Tuna fillets in oil; 3 Anchovy fillets; 150 ml Vegetable broth; 125 g Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 50 g Caper apples; 4 Veal cutlet (approx. 150 g each); 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g Breadcrumbs; 25 g flaked almonds; 5 TABLESPOONS Olive oil; 1 Onion; 600 g Broccoli; 1 TABLESPOON Butter; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
1 tin(s) (150 g net) Tuna fillets in oil
3 Anchovy fillets
150 ml Vegetable broth
125 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
50 g Caper apples
4 Veal cutlet (approx. 150 g each)
2 Eggs (size M)
4 TABLESPOONS Flour
100 g Breadcrumbs
25 g flaked almonds
5 TABLESPOONS Olive oil
1 Onion
600 g Broccoli
1 TABLESPOON Butter
7-10 Tbsp Cling film

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Drain the tuna. Puree the anchovies, tuna and stock. Stir into the mayonnaise. Season to taste with salt, pepper and lemon juice.
2
Capers, except some for garnishing, quarter and stir into the sauce. Wash the cutlets, dab dry and cut into thirds. Beat the schnitzel very thinly between 2 layers of foil. Beat the eggs and season with salt and pepper.
3
Turn escalopes one after the other first in flour, then egg and then breadcrumbs. Rinse potatoes under cold water, drain and peel. Let the potatoes cool down briefly. Roast the almonds in a pan without fat until golden brown, remove.
4
Cut the potatoes into slices. Heat 1 tablespoon of oil in a large coated pan. Fry the potatoes for about 10 minutes while turning them. Peel and chop the onion, add it to the potatoes after about 5 minutes and fry it.
5
Season to taste with salt and pepper. Clean and wash broccoli, divide into small florets and cook in boiling salted water for 5-8 minutes until firm to the bite. Heat 4 tablespoons of oil in another pan and fry the escalopes in portions in it at medium heat for about 5 minutes.
6
Keep ready cutlets warm. Drain the broccoli, let it drain briefly and put it back into the pot. Add butter, melt, fold in almonds and season to taste with salt and pepper. Arrange schnitzel, fried potatoes, broccoli and sauce on plates, garnish with remaining caper apples.