Veal Schnitzel in Pomegranate Sauce

Ingredients

• 2 tbsp raisins
• 100 ml pomegranate juice
• 3 red onions
• 3 sprigs parsley
• 300 g veal schnitzels (6 pieces)
• 2 tbsp olive oil
• Salt
• Pepper
• 150 ml dark veal stock

Instructions

1. 1.

   Soak raisins in pomegranate juice.

2. 2.

   Peel and cut red onions into wedges.

3. 3.

   Wash, dry, strip leaves from parsley and chop.

4. 4.

   Cover schnitzels with cling film and flatten with a meat mallet.

5. 5.

   Heat 1 tbsp oil in a pan and sear each side of the schnitzels for about 1 minute over high heat. Remove, season, and keep warm.

6. 6.

   Add remaining oil and onions to the pan, sauté while stirring for 3-4 minutes.

7. 7.

   Pour pomegranate juice with raisins into the pan and bring to a boil.

8. 8.

   Add veal stock and simmer at medium heat for 2 minutes.

9. 9.

   Return schnitzels and parsley to the sauce, warm briefly. Season with salt and pepper and serve immediately. Couscous pairs well.