Viennese Veal Escalope After Eduard Sacher

The Viennese veal escalope in the style of the famous Eduard Sacher is not a Viennese escalope of the classic kind, because the famous breading is missing. Pound the schnitzel meat until tender, but not too thin. Salt, pepper and coat in flour. Heat oil in a pan and quickly sear the cutlets in it on both sides.

Lift out and cover with aluminum foil and let rest until warm.

Add finely chopped bacon to the pan and fry. Add chopped onions and fry until light. Cut mushrooms into bite-sized pieces and mix in as well. Season with salt, pepper, rosemary, thyme and bay leaf. Add chopped capers and deglaze with a splash of white wine. Bring to a boil and add veal jus.

Add whipped cream and cream and let everything boil down to a creamy sauce.

Arrange warm Viennese veal escalopes according to Eduard Sacher on preheated plates, cover with sauce and sprinkle with chopped parsley.

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