Veal Schnitzel with Spinach Filling and Potato Cakes

Ingredients

• 4 veal schnitzels (about 160 g each)
• 1 onion
• 1 handful of spinach
• 0.5 bunch of tarragon
• 2 tbsp coarse mustard
• Salt
• freshly ground pepper
• 2 tbsp oil
• 1 tbsp butter
• 1 kg potatoes (mostly waxy type)
• 1 egg
• 1 tbsp potato starch (depending on variety)
• Salt
• freshly grated nutmeg
• oil for frying

Instructions

1. 1.

   Wash veal schnitzels, pat dry and, if necessary, lightly pound flat.

2. 2.

   Peel onion and dice finely.

3. 3.

   Wash spinach, trim, blanch briefly in salted water, shock, squeeze out excess liquid, chop. Chop tarragon leaves (reserve a few for garnish). Sauté spinach and onion cubes in hot butter briefly. Remove from heat, stir in mustard, season with salt and pepper.

4. 4.

   Season veal schnitzels with salt and pepper, spread the filling on each, fold in half, and place in a pan with hot oil. Brown lightly, then transfer the pan to a preheated oven at 200 °C (convection) for about 6‑8 minutes until cooked through.

5. 5.

   For potato cakes, peel and grate potatoes. Wrap in a damp kitchen towel, squeeze out excess moisture. Let the potato juice sit briefly, then drain so that the released starch remains in the bowl. Mix grated potatoes with egg and potato starch, season with salt and nutmeg.

6. 6.

   Form small mounds of the mixture, place in hot oil, press flat, shape edges into rounds, fry 1‑2 minutes until golden brown. Flip and cook another 1‑2 minutes until finished. Fry all portions of the rösti similarly. Drain on kitchen paper and serve with the stuffed veal schnitzels. Garnish with remaining tarragon and offer veal jus as desired.