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🍽️ Tender Veal Cutlets with Fruity Pomegranate and Onion Sauce

396 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp sultanas
• 100 ml pomegranate juice
• 3 red onions
• 3 sprigs parsley
• 300 g veal schnitzel (6 veal schnitzel)
• 2 tbsp olive oil
• salt
• pepper
• 150 ml dark veal stock

Instructions

1. 1. Place the raisins in a small bowl.
2. 2. Pour the pomegranate juice over the raisins.
3. 3. Let the raisins soak in the juice for later use.
4. 4. Peel the red onion.
5. 5. Cut the onion into thin wedges.
6. 6. Wash the fresh parsley thoroughly.
7. 7. Shake the parsley dry.
8. 8. Pluck the parsley leaves from the stems.
9. 9. Finely chop the parsley leaves.
10. 10. Place the veal cutlets on a work surface.
11. 11. Cover the cutlets with cling film.
12. 12. Pound the cutlets flat with a meat mallet.
13. 13. Heat one tablespoon of oil in a large frying pan.
14. 14. Fry the cutlets over high heat.
15. 15. Fry the cutlets for about one minute on each side.
16. 16. Remove the fried cutlets from the pan.
17. 17. Lightly salt the cutlets.
18. 18. Pepper the cutlets to taste.
19. 19. Keep the cutlets warm.
20. 20. Add the remaining oil to the same pan.
21. 21. Add the onion wedges to the pan.
22. 22. Sauté the onions while stirring constantly.
23. 23. Fry the onions for three to four minutes.
24. 24. Pour the pomegranate juice with the soaked raisins into the pan.
25. 25. Bring the sauce to a boil.
26. 26. Pour the veal stock into the pan.
27. 27. Simmer the sauce over medium heat for two minutes.
28. 28. Return the warm cutlets to the sauce.
29. 29. Add the chopped parsley to the sauce.
30. 30. Warm the cutlets briefly in the sauce.
31. 31. Season the sauce finally with salt and pepper.
32. 32. Serve the dish immediately.
33. 33. Serve couscous as a side dish.

Nutrition per serving

• kcal: 396
• Protein: 47 g · Fett/Fat: 12 g · Carbs: 21 g