Veal escalope with thyme and parmesan breading

Name: Veal escalope with thyme and parmesan breading
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 15 g dried porcini; 8 Stem(s) Thyme; 50 g Parmesan cheese; 75 g Breadcrumbs; 4 Veal cutlet (approx. 150 g each); 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Flour; 1 Onion; 1 Garlic bulb; 5 TABLESPOONS Olive oil; 5 TABLESPOONS dry white wine; 100 g Whipped cream; 200 g Noodles (e.g. tagliatelle); 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

15 g dried porcini
8 Stem(s) Thyme
50 g Parmesan cheese
75 g Breadcrumbs
4 Veal cutlet (approx. 150 g each)
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Flour
1 Onion
1 Garlic bulb
5 TABLESPOONS Olive oil
5 TABLESPOONS dry white wine
100 g Whipped cream
200 g Noodles (e.g. tagliatelle)
7-10 Tbsp Cling film

Directions

1
Scald porcini with 350 ml of boiling water. Wash thyme, dab dry. Pluck the leaves from the stalks, except for a little to garnish, and chop finely. Grate 30 g Parmesan finely.
2
Mix breadcrumbs, thyme and grated parmesan. Wash the cutlets, dab dry and cut into three. Beat the schnitzel very thinly between 2 layers of foil. Beat the eggs and season with salt and pepper.
3
Turn the escalopes one after the other, first in 3 tablespoons of flour, then the egg and finally in the breadcrumbs-parmesan mixture, press on a little. Pour the mushrooms into a sieve, let them drip off and collect the mushroom water.
4
Peel and finely dice the onion and garlic. Squeeze out the mushrooms and cut into pieces. Heat 1 tablespoon of oil in a pot. Fry onion, mushrooms and garlic in it. Dust with 1 tbsp. flour, sweat briefly and deglaze with mushroom water, white wine and cream.
5
Simmer for 1-2 minutes, season with salt and pepper. Prepare pasta in boiling salted water according to package instructions. Heat 4 tablespoons of oil in portions in a second coated pan. Fry the escalopes in portions at medium heat for about 5 minutes.
6
Keep ready cutlets warm. Slice 20 g Parmesan cheese. Drain the pasta, let it drip off briefly, put it back into the pot with the porcini sauce and warm it up again if necessary. Arrange cutlets and sauce, sprinkle with parmesan slicer, garnish with remaining thyme.