Veal escalope with olive butter
easy
25 mins
25 mins
Ingredients
- 5 big green olives without stone
- 6 cherry tomatoes
- 3 Stem(s) Thyme
- 2 Branches of rosemary
- 6 small cloves of garlic
- 2 small zucchini
- 2 TABLESPOONS Flour
- 2-3 TABLESPOONS Breadcrumbs
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 small veal cutlets (approx. 60 g each)
- 5 TABLESPOONS Oil
- 30 g Butter
- 2 TABLESPOONS small black olives
Directions
- 1
Cut 3 green olives into slices. Wash the tomatoes, grate them dry and quarter them. Wash the herbs, dab dry and chop the leaves or needles. Crush garlic cloves roughly. Wash and clean the zucchini and cut them lengthwise into thin slices.
- 2
Put the flour, breadcrumbs and egg in a deep plate. Beat the egg and season with salt and pepper. Chop 2 green olives finely and add to the breadcrumbs. Wash the cutlets and dab dry. Turn first in flour, then egg and then breadcrumbs. Heat 4 tablespoons of oil in a pan and fry the escalopes in it on both sides for 3-4 minutes. Remove the escalopes from the pan. Heat 1 tablespoon of oil in a frying pan and fry the zucchini briefly on both sides and season with salt and pepper. Melt butter in a pan. Fry the olives, tomatoes and garlic cloves in the butter for about 3 minutes.
- 3
Heat 4 tablespoons of oil in a pan and fry the escalopes in it on both sides for 3-4 minutes. Remove the escalopes from the pan. Heat 1 tablespoon of oil in a frying pan and fry the zucchini briefly on both sides and season with salt and pepper. Melt butter in a pan. Fry the olives, tomatoes and garlic cloves in the butter for about 3 minutes. Add herbs and schnitzel and heat up again briefly. Arrange schnitzel and zucchini on 2 plates and pour olive butter over them
Nutrition Facts
500 kcal
22 g
30 g
35 g
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