Veal escalope with thyme and parmesan breading
very easy
Ingredients
- 15 g dried porcini
- 1 potty Thyme
- 75 g Parmesan (piece)
- 75 g Breadcrumbs
- 4 Veal cutlet (approx. 150 g each)
- 1 Onion
- 1 Garlic clove
- 5 TABLESPOONS Olive oil
- 4-5 Tbsp Flour
- 100 g Whipped cream
- 1/8 l dry white wine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs
- 400 g Noodles (e.g. tagliatelle)
- 2 TABLESPOONS Butter
- 1 large freezer bag
Directions
- 1
Soak porcini mushrooms in 1/4 l warm water for about 20 minutes. Wash ##thyme##, dab dry and chop finely. Grate 50 g Parmesan finely, slice the rest into fine shavings. Mix breadcrumbs, thyme and the grated parmesan.
- 2
Dab schnitzel dry, cut into thirds and tap flatter (see tip).
- 3
##Peel and chop the onion and garlic. Drain the mushrooms and collect the mushroom water. Rinse mushrooms, dab dry, chop finely. Fry onion, garlic and mushrooms in 1 tbsp. hot oil.
- 4
Sprinkle with 1 tbsp. flour, sauté briefly. Add mushroom water, cream and wine, bring to the boil. Simmer for about 5 minutes while stirring. Season to taste with salt and pepper. Keep warm.
- 5
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Season cutlets with salt and pepper. Whisk eggs. Turn the schnitzel in 3-4 tbsp. flour first, shake off excess flour. Then pull through the eggs, let them drain.
- 6
Finally, turn in the crumb mixture, press down slightly.
- 7
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil and 1 tablespoon of butter in two large pans. Fry the cutlets in them on each side for 2-3 minutes at medium heat. During this time, repeatedly cover the escalopes with the frying fat.
- 8
Drain the pasta and mix with the porcini sauce. Arrange everything, sprinkle with Parmesan shavings.
Nutrition Facts
790 kcal
71 g
27 g
55 g
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