Veal escalope with sweet potato batons served with herb dip

0 - 30 minutes
veal escalopes


Remove the veal escalopes from the refrigerator half an hour before cooking. Cut the escalopes into thirds, creating twelve small escalopes. Lightly coat the escalopes. Heat the oil in the deep fat fryer to around 180°C (356°F).

Meanwhile stir together all the ingredients for the dip. Season with salt and pepper.

Wash the sweet potatoes, dry thoroughly and cut into bite-sized batons. Fry until crispy in the deep fat fryer and drain on kitchen towel.

Fry both sides of the veal escalopes in clarified butter for around two minutes, season and arrange on pre-heated plates. Sprinkle sweet potato batons with ground coarse sea salt and arrange next to the escalopes. Serve with the herb dip. Serve immediately.


  • 4 pieces of veal escalopes
  • Clarified butter
  • 600 g small sweet potatoes

For the dip:

  • 200 g quark
  • 50 g sour cream
  • 1 tsp mustard
  • 2 tbsp chopped, fresh herbs (e.g. flat-leaf parsley, chives, lovage, lemon thyme, lemon balm, etc.)
  • 1/2 tsp paprika


  • Sunflower oil
  • Coarse sea salt
  • Salt
  • Freshly ground pepper

Nutrition values


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