4
Veal escalopes with mushrooms
30 - 60 minutes
veal escalope (schnitzel)
*
oven roasted
509
Preparation
Take the veal out of the fridge in good time and let it come to room temperature. Cut the veal into strips into stripes. Preheat the oven to 100°C (212°F) top/bottom heat.
Heat the clarified butter over high heat and sear the meat thoroughly in it, but it should still be pink inside. Remove and keep warm, covered, in an ovenproof dish in the oven.
Whisk the cream with all the cheeses. Heat in the remaining drippings in the pan and stir in the cheese until melted. Season with salt and pepper.
Heat olive oil in a second pan. Sauté the mushrooms in it for 3 minutes until they start to colour. Reduce heat and add garlic with herbs. Salt and pepper and fry for another 2 minutes.
Add the meat to the sauce, do not let it boil any more. Serve the veal cutlets in cheese sauce with the mushrooms and garnish with fresh thyme. Serve with green ribbon noodles, for example.
Ingredients:
- 500 g veal escalope (schnitzel)
- 2 tbsp clarified butter
- 250 ml cream
- 2 tbsp herb cream cheese
- 40 g Provolone dolce, grated
- 30 g Gorgonzola dolce, chopped
- 2 tbsp olive oil
- 500 g mushrooms, halved
- 1 clove garlic, chopped
- 1 tbsp thyme leaves
- 1 tbsp chopped parsley
- Salt & pepper to taste
- 4 fresh thyme sprigs to garnish
Nutrition values
3
39
37
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