Veal Schnitzel with Semolina Strudels and Vegetables

Ingredients

• 320 ml milk
• 1 pinch salt
• nutmeg
• 6 tbsp butter
• 100 g semolina (hard wheat)
• 2 Eggs
• 150 g Sour cream
• 1 sheet strudel dough (≈40x30 cm)
• 1 head fennel
• 4 tomatoes
• 1 Garlic clove
• 1 stalk leek
• 8 veal schnitzels (pre‑cooked, 90 g each)
• 2 tbsp lemon juice
• 70 g flour
• 60 g freshly grated Parmesan
• 20 g clarified butter
• 200 ml dry white wine
• 150 ml vegetable stock
• 1 tbsp Crème fraîche
• 1 tsp Oregano
• 1 tsp parsley
• 1 tbsp Olive Oil

Instructions

1. 1.

   Bring the milk with salt, nutmeg and 2 tbsp butter to a boil. Stir in the semolina under constant stirring. Remove from heat, cover and let it rest for about 15 minutes.

2. 2.

   Separate the eggs. Whisk the yolks into the cooled semolina mixture with the sour cream. Beat the egg whites until stiff peaks form and fold them into the batter.

3. 3.

   Cut the strudel dough in half (≈20x30 cm). Melt 1–2 tbsp butter and brush it over the dough. Spread the semolina mixture on top, leaving a narrow edge free. Roll up from the long side and press the edges firmly together.

4. 4.

   Lay two sheets of plastic wrap of suitable size and brush each with 1 tbsp liquid butter. Wrap one strudel in each sheet, then tightly roll them in aluminum foil. Twist the ends to seal.

5. 5.

   Place the wrapped strudels in a large pot of boiling water just below the boil and cook for about 20 minutes. Remove from water and let cool.

6. 6.

   Wash, trim and cut the fennel into thin slivers. Wash the tomatoes, remove the stems and dice them. Peel and crush the garlic. Slice the leek lengthwise, rinse, clean and cut into strips.

7. 7.

   Pat the schnitzels dry, lay between two sheets of cling film and gently pound flat. Season with salt, pepper, drizzle with a little lemon juice and coat in a mixture of flour and Parmesan. Shake off excess and brown both sides in hot clarified butter until golden brown. Keep warm in a preheated oven at 180 °C (160 °C fan‑forced).

8. 8.

   Add the fennel, leek and garlic to the pan and sauté while occasionally turning. Add the tomatoes, wine and stock; simmer for 10 minutes over medium heat. Stir in crème fraîche and chopped herbs, season with salt and pepper. In another pan, heat 1 tbsp butter with olive oil and brown the strudel pieces on all sides.

9. 9.

   Fill serving bowls with the vegetable sauce, place a schnitzel on top, arrange the browned strudels around it and sprinkle with fresh herb leaves before serving.