Veal Fillets with Pretzel Crust and Pancakes

Ingredients

• 250 g flour
• 1 egg
• Salt
• 1 tsp Baking powder
• 125 ml milk
• 3 tomatoes
• 250 g fresh mushrooms
• 1 Shallot
• 1 Garlic clove
• 700 g veal fillet (pre‑cooked)
• pepper (ground)
• 1 Tbsp clarified butter
• 2 old pretzels
• 120 g butter
• 100 ml dry white wine
• 200 ml veal stock (or beef stock)
• 100 ml heavy cream (at least 30% fat)
• 1 tbsp freshly chopped parsley
• 30 g clarified butter
• 150 g ricotta
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   For the pancakes whisk flour with egg, a pinch of salt, baking powder and milk into a smooth batter. Rest for about 20 minutes. Dice tomatoes: blanch, cool, peel, quarter, seed and cut into small cubes. Clean mushrooms and chop finely. Peel shallot and garlic and mince. Wash veal fillet, pat dry, trim, slice into 8 medallions, season with salt and pepper. In a pan melt clarified butter and sear medallions on all sides. Remove and place on a baking tray. Preheat oven to 220 °C (fan). Cut pretzels into small pieces and pulse in a food processor until fine crumbs. Melt butter in a pan, add pretzel crumbs, sauté briefly and spread thickly over the veal medallions. Bake until golden brown. Sauté shallot and garlic in the same pan until translucent, add mushrooms and cook briefly. Stir tomato cubes into the pan, deglaze with wine, then pour in stock and cream. Season with salt and pepper and simmer on medium heat until thickened. Stir in fresh parsley. In another pan melt a little clarified butter and gradually fry thin pancakes. Spread ricotta on each pancake, season, roll up and cut diagonally into 2 cm slices. Arrange veal medallions on warmed plates, place pancakes upright beside them, sprinkle with Parmesan and spoon the mushroom‑tomato sauce over the dish.