Veal schnitzel and paprika vegetables
- 1 medium-sized green, red and yellow peppers
- 1 Vegetable onion
- 2 EL Butter or margarine
- Salt
- white pepper
- 4 thin veal schnitzel (approx. 150 g each)
- 1 EL Anchovy paste
- 8 slices Parma ham
- 1/8 l clear broth (instant)
- 5 EL whipped cream
- 5 EL White wine
- 1 EL capers
- 1 TL dark sauce binder
- 1 pinch Sugar
- Basil
- wooden skewers
30 minutes
light
- 1.
- Clean and wash the peppers and cut into pieces approx. 2 cm in size. Peel and halve the vegetable onion and cut into thin strips. Heat 1 tablespoon of fat in a saucepan. Steam the vegetables in it for about 10 minutes.
- 2.
- Season with salt and pepper. In the meantime, wash the veal escalope and pat dry. Halve the schnitzel. Brush one side with anchovy paste. Place a slice of ham on top and secure with the wooden skewer.
- 3.
- Heat the remaining fat in a coated pan. Fry the schnitzel on each side for about 1 minute until brown. Take out and keep warm. Dissolve the gravy with the stock, cream and white wine, stirring constantly.
- 4.
- Drain the capers and add. Boil. Scatter sauce thickener and bring to the boil. Season the caper sauce with salt, pepper and sugar. Arrange the veal schnitzel on a platter. Pour some sauce over it and garnish with basil.
- 5.
- Serve with the remaining sauce and the paprika vegetables.
1 person approx.
- 360 kcal
- 1510 kJ
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