Veal escalope with walnut crust
easy
40 mins
40 mins
Ingredients
- 200 g Long grain rice
- 250 g Broccoli
- 1/3 collar Petersile
- 50 g Walnut kernels
- 80 g Parmesan cheese
- 2 discs Toast
- 1 TABLESPOON soft butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 4 (à 100 g) Veal escalope
- 5 TABLESPOONS dry white wine
- 100 ml clear broth (instant)
- 100 g Whipped cream
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp pink berries
Directions
- 1
Prepare rice in boiling salted water according to package instructions. Clean broccoli and cut into small florets. For the crust, wash parsley, dab dry and chop finely. Chop walnuts finely and roast them in a pan without fat. Grate parmesan. Chop the toast in the universal chopper.
- 2
Mix 50 g parmesan, toast, butter, parsley and nuts and season with salt and pepper. Wash cutlets, dab dry, season on both sides with salt and pepper. Heat oil in a frying pan and fry the escalopes on both sides and put them on a baking tray. Deglaze the meat with wine and let it simmer for about 5 minutes. Add stock and cream and thicken with sauce thickener. Cook broccoli in salt water for 8-10 minutes. Melt the rest of the Parmesan cheese in 4 small circles in a pan until the cheese is golden brown. Remove the Parmesan cheese from the pan. Brush the escalopes with the crust and bake under the hot grill for about 4 minutes. Drain the rice. Bring sauce to the boil again and season with salt and pepper.
- 3
Cook broccoli in salt water for 8-10 minutes. Melt the rest of the Parmesan cheese in 4 small circles in a pan until the cheese is golden brown. Remove the Parmesan cheese from the pan. Brush the escalopes with the crust and bake under the hot grill for about 4 minutes. Drain the rice. Bring sauce to the boil again and season with salt and pepper. Serve the schnitzel with broccoli, rice and sauce. Crumble pink berries over it
Nutrition Facts
600 kcal
52 g
27 g
37 g
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