Veal escalope with roasted onion and mustard seed breading with potato salad
easy
50 mins
50 mins
Ingredients
- 800 g waxy potatoes
- 100 g Bacon
- 2-3 TABLESPOONS + 1 tsp oil
- 250 ml Vegetable broth
- 3 TABLESPOONS Wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 TABLESPOONS Mustard seeds
- 100 g Roasted onions
- 125 g Breadcrumbs
- 4 (175 g each) thin escalopes of veal
- 2 Eggs (size M)
- 4-5 Tbsp Flour
- 250 g clarified butter
- 2–3 Spring onions
- 7-10 Tbsp Cling film
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse briefly under cold water, drain and peel while still hot and allow to cool. Cut bacon into strips. Heat 1 tablespoon of oil in a frying pan. Leave the bacon out for approx. 5 minutes while turning, remove. Deglaze bacon fat with broth and vinegar, bring to the boil. Stir in 1-2 tbsp. oil, season with salt, pepper and sugar. Cut potatoes into slices and pour the marinade over them in a bowl, let them cool down. Then leave to stand in the fridge for about 1 hour
- 2
Heat 1 tsp. oil in a small pot. Roast the mustard seeds for 1-2 minutes while turning them brown, remove. Mix with fried onions and breadcrumbs. Wash the meat, dab dry, tap flat between 2 layers of foil and season with salt and pepper. Whisk eggs. Turn escalopes one after the other in flour, egg and breadcrumbs mixture. Heat 125 g clarified butter in 2 pans. Fry the escalopes in them in portions for about 8 minutes while turning. Keep ready cutlets warm
- 3
In the meantime, clean and wash the spring onions and cut them into rings. Stir bacon into the potato salad and season again. Arrange schnitzel and potato salad on plates
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
900 kcal
71 g
42 g
54 g
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