Saddle of veal with Schüttelbrot & walnut breading
Saddle of veal is a true delicacy. The meat is particularly tender, rich in high-quality protein, very low in fat and at the same time aromatic in taste. Combine this delicious dish with the traditional taste of South Tyrolean Schüttelbrot. This recipe is for 4 people.
Enjoy your meal!
|Servings: 4||Preparation time: 60 min|
- 300g cooked beetroot
- Salt, pepper
- ½ tsp caraway, finely chopped
- 2 tbsp olive oil
- 2 tbsp apple vinegar
- 4 veal escalopes approx. 160 g each
- 2 tbsp flour for turning
- 2 egg whites
- 100g Schüttelbrot crumbs, finely grated
- 100g walnuts, grated
- Additional shortening or clarified butter
- 40 g bird’s lettuce, frisée lettuce, nasturtium and chervil
- cook the beetroots
- peel the beetroots and cut them into pieces
- season with salt, pepper and caraway seeds
- dress with olive oil and cider vinegar.
- pound the veal escalopes
- salt the escalopes evenly on both sides and coat them in flour.
- whisk the egg whites with a fork and pull the cutlets through the egg whites
- mix the bread crumbs and walnuts in a bowl
- coat the escalopes with the Schüttelbrot crumbs and walnuts, press down a bit
- put plenty of shortening in a frying pan and heat it up
- Bake the breaded cutlets for approx. 1 minute / side, not too hot.
- after packing, drain the schnitzels on kitchen paper
- arrange the cutlets on the beetroot salad
- garnish with the leaf salad and serve
A veal escalope can of course also be replaced by a pheasant or guinea fowl breast escalope. The walnuts can also be replaced by hazelnuts, just as you like.
We wish you good luck!