Veal Schnitzel with Shallot Sauce

Ingredients

• 1 kg veal fillets
• 500 g shallots
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• flour
• 2 tbsp clarified butter
• 2 tbsp chopped rosemary needles
• 125 ml dry white wine
• 200 ml veal stock
• rosemary

Instructions

1. 1.

   Slice the veal into thin pieces, season with salt and pepper, then lightly dust with flour and tap off excess.

2. 2.

   Peel the shallots and garlic cloves.

3. 3.

   Brown the shallots in hot clarified butter until golden brown all around; remove from pan.

4. 4.

   Sear the veal slices in the same butter for about 2–3 minutes on each side. Add rosemary and pressed garlic, cook briefly, then pour in wine and stock. Return the shallots to the pan, cover, and simmer gently for about 5 minutes. Remove the meat, reduce the sauce over high heat until it thickens by half, season, and plate the veal with shallots and sauce, garnishing with rosemary.