Schnitzel with Lemon Sauce Italian Style

Ingredients

• 600 g young, waxy potatoes
• 4 sprigs Rosemary
• 4 tbsp olive oil
• 4 thin veal schnitzels (150 g each)
• Salt
• Pepper (freshly ground)
• 4 tbsp flour
• 20 g clarified butter
• 50 ml dry white wine
• 15 g butter
• 0.5 untreated lemon (juice)
• 0.5 handful basil
• 0.5 handful arugula leaves
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for 25 minutes. Wash the rosemary sprigs and tear them into small pieces. Heat the oil in a pan, add the rosemary, let it cool. Reheat the oil, cool again, and leave the rosemary to infuse.

2. 2.

   Split the schnitzels in half and gently pound flat. Season with salt and pepper and dust with flour. Heat clarified butter in a pan and brown the schnitzels on each side until golden brown; remove and keep warm (oven 80°C). Deglaze the pan with wine, stir in butter and lemon juice, season with salt and pepper.

3. 3.

   Wash and dry the basil and arugula leaves. Wash the lemon hot and cut into wedges. Drain the potatoes, let them steam off, split lengthwise and fry in hot rosemary oil for about 5-8 minutes while turning. Arrange the schnitzels and potatoes on plates, sprinkle with basil and arugula, pour sauce over the schnitzels and garnish with lemon wedges.