Stuffed Veal Escalope with Wild Garlic Roast Potatoes

Stuffed Veal Cut four medallions from the veal tenderloin. Score each medallion again in the center so that it looks like a butterfly when you unfold the meat (butterfly cut). Then carefully plate both sides of the meat on oiled plastic wrap so that the meat does not tear. Remove the foil and season the cutlets with salt and pepper. Remove the skin from the shallot and garlic and dice finely. Finely chop the chervil and finely dice the dried tomatoes.

Mix the cream cheese with the garlic, tomatoes, shallots and chervil and season with salt and pepper. Place the mixture in the center of each veal cutlet, fold and flatten the mixture with your hand.

Whip the whipping cream. Mix the eggs with the whipped cream. Turn the escalopes in flour to start, then through the egg-whipped cream mixture, and finally turn them in bread crumbs to the other side. The breading Heat the clarified butter in a frying pan. Bake the cutlets in it until golden brown on both sides. Finally, add a little butter, glaze the cutlets with it and drain briefly on kitchen roll.

Roast wild garlic potatoes

Rinse the potatoes and cook them in the steamer basket of a steamer. Then cool slightly, remove the skin and cut into fine slices. Cut the bacon into fine cubes, remove the peel from the shallots and cut into thin slices.

Related Recipes:

Veal Milk Shavings with Green AsparagusA more wonderful asparagus recipe: Make the veal milks lightly in salted water, for about twenty min. Prepare... Ribbon Noodles with Veal SugoPlace the tomatoes in a large enough bowl, remove the stalk and, if necessary, the remaining peel. Coarsely... Stuffed Veal Breast with Orange SauceChop onion, garlic and kitchen herbs. Mix with minced meat and sausage meat and season with salt and freshly... Wiener Schnitzel with Parmesan CrustThe quality of the veal is crucial and a properly nicely curled breading. The thickness of each cutlet is also... Lamb Escalope in Mediterranean Herb Breading with Bean SaladPerhaps your new favorite bean dish: Bean salad: clean and chop pole beans and kenya beans, blanch al dente in... Roulade of the Pasture-Raised Beef with Onion-Apple StuffingRemove the skin from the turnips and grate finely. Clean apples, remove core, cut into wedges. Remove skin... Grandma’s Beef CutletFirst, peel the carrot and celeriac, cut into very small cubes. Clean the leek, cut out the dark green parts... Lesach Valley Venison Veal Escalope with Mushroom SauceMarinate the venison veal cutlets the day before with pepper, lemon juice, freshly chopped thyme and oil. The... Veal Cutlet with Beetroot and Potato DumplingsFor veal cutlets with beetroot and potato dumplings, first boil the beet in sufficient water with peel until... Involtini Milanese From the Pressure CookerWash the veal cutlets, pat dry and pat flat. Season with salt and pepper and top with 2 slices each of tomato...