Baked Veal Veggie with Sugar Peas and Heurigen

Soften the veal with the greens and the onion in 2 liters of water. Drain the cooked veal, coat in flour, egg and breadcrumbs and fry in hot fat until golden. Keep warm in a 60 °C oven for about 10 minutes. Heat butter in a saucepan, steam peas until soft, season with salt, pepper and mint. Depending on consistency, thicken with a little flour. Cut Heurige into bite-sized pieces, toss in butter, sprinkle with chopped parsley.

For the herb butter, cream butter, mix in all other ingredients.

Arrange baked veal kebabs with sugar snap peas and Heurigen on plates, pour herb butter over the veal kebabs.

Klosterneuburg, elegant white wine : source : from Orf-frisch

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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