1 tbsp Horseradish
2 tbsp Sweet mustard
100 g breadcrumbs
1 tbsp butter
100 g clarified butter
2 piece eggs
20 g flour
1 pinch ground pepper
1 bunch parsley
300 g potatoes (firm)
0.5 tsp salt
300 g veal topside
Cut the meat into equal slices, pound evenly flat with a meat tenderiser and season with salt and pepper on both sides.
Turn the slices one by one in a mixture of mustard and horseradish.
Ingredients
300 g veal topside, 0.5 tsp salt, 1 pinch ground pepper, 2 tbsp Sweet mustard, 1 tbsp Horseradish
Set up a breading line with a plate of flour, a plate of beaten eggs and a plate of breadcrumbs.
Ingredients
20 g flour, 2 piece eggs, 100 g breadcrumbs
Peel the potatoes and cut into cubes approx. 0.5 cm thick.
Wash the parsley, shake dry and chop finely.
Heat the butter in a pan and fry the potato cubes for approx. 10 mins. until crispy. Mix the fried potato cubes with the parsley.
Ingredients
300 g potatoes (firm), 1 tbsp butter, 1 bunch parsley
Heat a large pan with clarified butter. Fry the escalopes one after the other for 3-4 mins.
Ingredients
100 g clarified butter
Serve the golden-brown schnitzels with the potato cubes.
1078.5
50.67 g
64.23 g
74.13 g
