🍽️ Holstein-style Schnitzel with Side Dishes

Name: Holstein-style Schnitzel with Side Dishes
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Princess beans; salt; 600 g Potatoes (cooked, from the day before); 100 g streaky bacon; 1 Shallot; 8 thin Veal Schnitzel (approx. 80 g each); Pepper (from the mill); 6 tbsp Ghee; 1 tsp brown sugar; 50 ml dry red wine; 400 ml Veal Stock (jar); 4 tbsp Butter; 8 Quail eggs

1093 kcal · 30 min · 4 servings

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Ingredients

300 g Princess beans
salt
600 g Potatoes (cooked, from the day before)
100 g streaky bacon
1 Shallot
8 thin Veal Schnitzel (approx. 80 g each)
Pepper (from the mill)
6 tbsp Ghee
1 tsp brown sugar
50 ml dry red wine
400 ml Veal Stock (jar)
4 tbsp Butter
8 Quail eggs

Instructions

1. Thoroughly wash the green beans.
2. Trim the hard ends off the green beans.
3. Blanch the green beans in plenty of salted water for 4 to 8 minutes until tender-crisp.
4. Drain the beans and rinse them with cold water to stop the cooking process.
5. Let the green beans drain well.
6. Peel the potatoes.
7. Slice the potatoes into 1 cm thick rounds.
8. Dice the bacon finely.
9. Peel the shallot.
10. Dice the shallot finely as well.
11. Wash the veal cutlets.
12. Pat the cutlets dry with kitchen paper.
13. Season the cutlets with salt and pepper.
14. Heat 4 tablespoons of ghee in a pan.
15. Fry the cutlets for 5 to 8 minutes on both sides until cooked through.
16. Remove the cooked cutlets from the pan.
17. Wrap the cutlets in aluminum foil.
18. Let the sugar in the pan drippings caramelize.
19. Deglaze the pan with red wine.
20. Add the veal stock.
21. Reduce the sauce to one-third of its volume.
22. Fry the potato slices in the remaining ghee in a non-stick pan.
23. Melt 2 tablespoons of butter in a separate pan.
24. Fry the shallot and bacon in the hot butter.
25. Add the green beans to the pan.
26. Toss the green beans briefly in the hot butter.
27. Fry the sunny-side-up eggs in the remaining butter.
28. Season the sunny-side-up eggs with salt and pepper.
29. Place the cutlets on the plates.
30. Pour the sauce over the cutlets.
31. Place the sunny-side-up eggs on the cutlets.
32. Add the fried potatoes, bacon, and green beans.
33. Serve the dish with the canapés.

Nutrition per serving

kcal: 1093
Protein: 99 g · Fett/Fat: 63 g · Carbs: 31 g