Veal schnitzel with rosemary potatoes and salad

4
0 - 30 minutes
veal schnitzels (escalope)
*
frying

Preparation

Remove the veal schnitzels from the refrigerator half an hour before preparing them and let them come to room temperature. Wash and cook the potatoes (if you prefer, peel them before cooking), drain and let slightly cool. Cut the potatoes into slices or cubes and fry in a bit of oil until brown. Remove the rosemary leaves from the stalks and chop them. Scatter them over the potatoes when these are nearly ready, so the herb does not burn. Season with pepper and optionally salt. Dress the lettuce with vinaigrette or a dressing of your choice.

Place the veal schnitzels between 2 pieces of cling film and beat them flat with a frying pan or meat tenderiser. Break the eggs into a bowl, add some pepper and salt and whisk them. Put the flour in one soup plate, and the breadcrumbs into another soup plate. First flour the schnitzels on both sides (shake off the excess well), then pull them through the egg, and last of all put them in the breadcrumbs, making sure you press them well in on both sides. Heat a good dash of oil with the clarified butter in a large frying pan, and fry the schnitzels on both sides until they are golden brown.

Serve with the potatoes and salad, and garnish the veal schnitzels with a lemon quarter.

Ingredients

  • 4 large thin veal schnitzels (escalope)
  • 2 - 3 eggs
  • plain flour
  • breadcrumbs
  • olive oil
  • 50 g clarified butter
  • 800 g waxy potatoes (Nicola/Charlotte or new)
  • oil
  • butter
  • fresh rosemary
  • mixed lettuce
  • salad dressing or vinaigrette
  • 1 lemon cut into quarters
  • freshly ground pepper
  • salt to taste

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