Holstein Schnitzel with Sides

Ingredients

• 300 g green beans
• Salt
• 600 g potatoes (cooked, from yesterday)
• 100 g diced bacon
• 1 Shallot
• 8 thin veal cutlets (about 80 g each)
• black pepper (freshly ground)
• 6 tbsp clarified butter
• 1 tsp brown sugar
• 50 ml dry red wine
• 400 ml veal stock (glass)
• 4 tbsp butter
• 8 quail eggs

Instructions

1. 1.

   Trim, wash and snap off the ends of the beans. Blanch in plenty of salted water for 4-8 minutes until al dente, drain, shock in cold water, and let drain.

2. 2.

   Peel the potatoes and slice them into 1 cm thick rounds. Dice the bacon finely. Peel and dice the shallot.

3. 3.

   Wash the veal cutlets, pat dry, season with salt and pepper, and brown in 4 tbsp clarified butter on both sides for 5-8 minutes. Remove and wrap in foil. Caramelize the pan drippings with the sugar, deglaze with red wine and veal stock, and reduce by one third. In the remaining clarified butter, fry the potato rounds in a non-stick pan. In 2 tbsp butter, sauté the shallot with bacon, add the beans, and toss them in the hot butter.

4. 4.

   In the remaining butter, fry the quail eggs, seasoning with salt and pepper.

5. 5.

   Plate the cutlets with sauce and quail eggs, arranging the fried potatoes, bacon, and beans on top.

6. 6.

   Serve with the canapes.