Veal escalope with colorful salad
easy
50 mins
50 mins
Ingredients
- 800 g baby potatoes
- 8 Veal cutlet (approx. 60 g each)
- 100 g Flour
- 2 Eggs
- 100 g Breadcrumbs
- 2 Federation Radishes
- 1 red onion
- 4 TABLESPOONS Fruit vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Sugar
- 5-6 Tbsp Oil
- 1 Pot of chervil
- 50 g Radish sprouts
- 2-3 TABLESPOONS clarified butter
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Lemon, chervil and radish
Directions
- 1
Wash the potatoes and cook for about 15 minutes in boiling water. Then rinse with cold water, peel and leave to rest. Wash cutlets, dab dry, tap flatter. Whisk eggs in a deep plate. Turn escalopes one after the other in flour, whisked eggs and breadcrumbs.
- 2
For the salad, clean and wash the radishes and cut them into fine slices. Peel onion and cut into rings. Season vinegar with salt, pepper and sugar. Fold in 4 tablespoons of oil. Chop the chervil. Wash the sprouts and let them drip off. Mix prepared salad ingredients and marinade. Heat clarified butter in a pan. Fry the escalopes in it while turning over medium heat for about 8 minutes. Season with salt, pepper and lemon juice.
- 3
Mix prepared salad ingredients and marinade. Heat clarified butter in a pan. Fry the escalopes in it while turning over medium heat for about 8 minutes. Season with salt, pepper and lemon juice. Fry potatoes in 1-2 tablespoons of hot oil while turning for about 5 minutes. Arrange schnitzel, potatoes and salad on plates. Garnish with lemon, chervil and radish
Nutrition Facts
600 kcal
58 g
23 g
39 g
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