Veal Schnitzel with Bread Crust

Ingredients

• 12 veal schnitzels (about 60 g each)
• 1 bunch thyme
• 6 slices of toast bread (from yesterday)
• 2 egg yolks
• 100 g Soft Butter
• olive oil
• 2 stalks celery
• 1 bulb fennel
• 2 red bell pepper halves
• 2 carrots
• 50 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Wash, pat dry, salt, and pepper the veal schnitzels. Quickly sear both sides in hot oil until crisp. Transfer to a fireproof dish.

3. 3.

   Drain the toast bread and grate finely. Mix with egg yolks, chopped thyme leaves, and soft butter. Season with salt and pepper, then spread over the schnitzels. Bake in the preheated oven for about 10 minutes until gratinated.

4. 4.

   Wash, clean or peel the vegetables and cut into slices or pieces. Set aside some fennel fronds for garnish. Blanch together for 2-3 minutes in boiling salted water. The vegetables should be cooked but still firm. Remove with a slotted spoon and toss in 2 tablespoons of hot olive oil. Add white wine, season with salt and pepper, garnish with fennel fronds, and serve alongside the schnitzels.