Veal Schnitzel with Apple Filling

Ingredients

• 4 veal schnitzels (150 g each)
• black pepper (freshly ground)
• 2 apples (e.g., Boskop)
• 2 tbsp lemon juice
• 2 tbsp Vegetable oil
• 60 g Butter
• 4 large carrots
• Salt
• 1 tsp powdered sugar
• 1 tbsp freshly chopped parsley
• 2 tbsp pyramid salt

Instructions

1. 1.

   Wash the veal schnitzels, pat dry, flatten with a meat mallet and season with pepper. Wash the apples, core them with an apple corer, slice into rounds, drizzle immediately with lemon juice, and place 2–3 slices on one half of each schnitzel. Fold the schnitzels closed and secure with toothpicks. Heat oil in a pan and sear the veal schnitzels all around until golden.

2. 2.

   Add some butter to the pan, turn the schnitzels over and keep warm over low heat. Meanwhile peel the carrots and cut into thin slices or matchsticks. Melt butter in another pan, sauté the carrot slices while stirring, season with salt and pepper, dust with powdered sugar, lightly caramelize, sprinkle parsley, and stir again. Plate the veal schnitzels on warmed plates, remove toothpicks, sprinkle pyramid salt over them, and serve the carrot garnish in separate bowls.