Veal Schnitzel with Vegetables
Veal schnitzel with vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 640 g small veal cutlets (8 small veal cutlets)
- Salt
- Pepper (freshly ground)
- 1 tbsp oil
- 1 tbsp butter
- 150 ml white wine
- 250 g heavy cream
- 50 g capers
- 400 g Broccoli
- 1 tbsp Lemon Juice
- 2 tbsp butter
- 400 g Potatoes
- 0.5 bunch chervil
Instructions
-
1.
Peel the potatoes, quarter them and cook in salted water.
-
2.
Wash the broccoli, cut into florets and simmer in salted water for about 5 minutes, then drain, shock with ice water and let drain.
-
3.
Season the veal cutlets with salt and pepper. In butter and hot oil brown each side for about 1-2 minutes. Remove the cutlets. Deglaze the pan with white wine, add cream, capers and simmer until thickened. Return the cutlets to the sauce and heat through. Season with salt and pepper.
-
4.
Toss the broccoli in 2 tbsp hot butter, season with salt and pepper, drizzle with lemon juice. Drain the potatoes and arrange on a plate with the broccoli and veal cutlets. Pour the sauce over the cutlets and sprinkle with chopped chervil before serving.
