Carrot-Broccoli Vegetable with Pan-Seared Veal Schnitzel
Carrot-broccoli vegetable with pan-seared veal schnitzel is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small veal schnitzels
- 2 sprigs sage
- 4 slices Parma ham
- 2 tbsp olive oil
- 20 g butter
- 125 ml Marsala wine
- 500 g broccoli
- 300 g carrots
- 2 tbsp butter
- 50 g grated Parmesan
- Salt
- Pepper (freshly ground)
- Lemon juice
Instructions
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1.
Separate the broccoli into florets. Peel the carrots and cut them diagonally into thin slices. First blanch the carrots in boiling salted water for about 4 minutes, lift them out, shock in ice water, and drain. Then blanch the broccoli in boiling salted water for about 6 minutes, drain, shock in ice water, and drain.
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2.
Wash the schnitzels, pat dry, lightly flatten with a meat mallet, season with salt and pepper. Place each schnitzel on two sage leaves and half a slice of Parma ham, fold it closed, and secure with toothpicks and an extra sage leaf. Heat butter and olive oil in a pan and sear the schnitzels over medium heat for about 2 minutes per side. Remove from the pan and keep warm. Deglaze the pan with Marsala wine until reduced.
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3.
Sauté the vegetables in 2 tbsp hot butter, let them heat through, season with salt and pepper, and drizzle with lemon juice.
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4.
Plate the schnitzels with the vegetables, pour sauce over, and sprinkle grated Parmesan on top.
