Lemon Veal Schnitzel

Ingredients

• 4 veal schnitzels (e.g., from the upper cut), 60 g each
• 1 Tbsp clarified butter
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 2 lemons, untreated
• 100 ml meat broth
• 1 tbsp Crème fraîche
• 1 tbsp cognac
• Salt
• Pepper
• 200 g Tagliatelle
• lemon balm for garnish

Instructions

1. 1.

   Cook tagliatelle in plenty of salted water according to package instructions until al dente.

2. 2.

   Season schnitzels with salt and pepper, then brown each side in hot clarified butter about 2 minutes per side. Remove and cover with foil to keep warm.

3. 3.

   Sauté shallot and garlic in the pan drippings, deglaze with cognac and broth. Reduce briefly, then blend. Add zest of one lemon, stir in crème fraîche, season with salt and pepper.

4. 4.

   Slice the other lemon into thin rounds and fan them on warmed plates. Drain tagliatelle, wrap it with a meat fork, and place on the plate. Lay two pieces of veal on each plate, pour sauce over, and garnish with lemon balm.