Schnitzel with Pepper Cream Sauce and Potato Patties
Schnitzel with pepper cream sauce and potato patties is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 2 egg yolks
- 2 tbsp starch
- Salt
- freshly ground nutmeg
- butterclarified (for frying)
- 4 veal cutlets (about 150 g each)
- Salt
- pepper (ground)
- 2 tbsp Vegetable oil
- 250 ml veal stock (glass)
- 10 ml cognac
- 200 ml whipping cream (at least 30% fat)
- 2 tbsp pickled green peppercorns
- Salt
- 1 tsp starch
Instructions
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1.
Cook the potatoes in plenty of water for 20-30 minutes until tender, depending on size.
-
2.
Drain, peel while hot, press through a potato ricer and let cool. Mix with egg yolks and enough starch to form a pliable dough. Season with salt and nutmeg. Shape into a roll about 5 cm in diameter, cover and rest for 20 minutes.
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3.
Wash the cutlets, pat dry, season with salt and pepper, and fry in hot oil in a pan for a total of 5 minutes, turning once. Remove and keep warm covered. Deglaze the pan with veal stock and cognac, reduce over high heat for 5 minutes. Stir in cream and peppercorns, season with salt, and thicken with starch mixed in cold water if desired. Place the cutlets and pan juices into the sauce and simmer covered until cooked through.
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4.
Meanwhile slice the potato roll into 12 pieces. Fry the potato patties in clarified butter in a non‑stick pan for 5–6 minutes on each side until golden brown.
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5.
Plate the potato patties with the veal cutlet and sauce, serve immediately.
