Veal Schnitzel with Peas
Veal schnitzel with peas is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g red-skinned potatoes (e.g., Red Duke of York)
- Salt
- 8 veal schnitzels (ready-made, 80-90 g each)
- pepper (ground)
- flour (for dredging)
- 2 tbsp clarified butter
- 150 ml dry white wine
- 100 ml veal stock
- 150 ml heavy cream (at least 30% fat)
- 1 tbsp thyme
- 500 g sugar snap peas
Instructions
-
1.
Wash the potatoes thoroughly and cook them in boiling salted water for 30 minutes.
-
2.
Preheat the oven to 80°C with upper and lower heat.
-
3.
Meanwhile, wash the schnitzels, pat dry, flatten between two sheets of cling film, season with salt and pepper, and lightly dredge in flour. In a hot pan with clarified butter brown the schnitzels all around, then keep warm in the preheated oven. Deglaze the pan with white wine, pour in the cream and stock, season, add thyme, and simmer for about 10 minutes on medium heat until thickened.
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4.
Wash the snap peas, trim the ends, and blanch them in boiling salted water for 3-4 minutes. Drain the cooked potatoes, let them steam dry, then mash with a fork. Plate the schnitzels with the mashed potatoes and peas on warmed plates, drizzle with the seasoned sauce, and serve.
