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🍽️ Tender Veal Cutlets with Fresh Vegetables

573 kcal · 30 min · 4 servings

Ingredients

• 640 g small veal schnitzel (8 small veal schnitzel)
• salt
• pepper (from the mill)
• 1 tbsp oil
• 1 tbsp butter
• 150 ml white wine
• 250 g whipping cream
• 50 g small capers
• 400 g broccoli
• 1 tbsp lemon juice
• 2 tbsp butter
• 400 g potatoes
• 0.5 bunch chervil

Instructions

1. 1. Peel the potatoes and cut them into four equal pieces.
2. 2. Place the potato pieces in a pot of salted water and cook them until tender.
3. 3. Wash the broccoli and divide it into small florets.
4. 4. Boil the broccoli florets in salted water for about five minutes.
5. 5. Drain the broccoli and rinse it immediately with ice-cold water to stop the cooking process.
6. 6. Let the cooled broccoli drain well.
7. 7. Season the veal cutlets generously with salt and pepper.
8. 8. Heat butter and oil in a large frying pan.
9. 9. Fry the cutlets on each side for one to two minutes until golden brown.
10. 10. Remove the cooked cutlets from the pan and set them aside.
11. 11. Deglaze the pan with white wine, dissolving the meat residue left behind.
12. 12. Pour in the cream and add the capers.
13. 13. Let the sauce simmer until it thickens slightly and becomes creamy.
14. 14. Return the veal cutlets to the sauce and let them sit for a short moment.
15. 15. Taste the sauce again and adjust with salt and pepper.
16. 16. Toss the broccoli in two tablespoons of hot butter.
17. 17. Season the broccoli with salt and pepper and drizzle it with lemon juice.
18. 18. Drain the boiled potatoes.
19. 19. Arrange the potatoes and broccoli on the plates.
20. 20. Place the veal cutlets on top of the vegetables.
21. 21. Pour the sauce over the cutlets.
22. 22. Sprinkle the dish with chopped chervil and serve immediately.

Nutrition per serving

• kcal: 573
• Protein: 41 g · Fett/Fat: 33 g · Carbs: 21 g