← All recipes

🍽️ Veal Schnitzel with Semolina Rolls and Vegetables

1120 kcal · 30 min · 4 servings

Ingredients

• 320 ml Milk
• 1 Pinch Salt
• Nutmeg
• 6 tbsp Butter
• 100 g Semolina (durum wheat)
• 2 Eggs
• 150 g Sour Cream
• 1 Sheet Strudel Pastry (approx. 40x30 cm)
• 1 Bulb Fennel
• 4 Tomatoes
• 1 Garlic Clove
• 1 Stalk Leek
• 8 Veal Schnitzels (kitchen-ready, 90 g each)
• 2 tbsp Lemon Juice
• 70 g Flour
• 60 g freshly grated Parmesan
• 20 g Ghee
• 200 ml dry White Wine
• 150 ml Vegetable Stock
• 1 tbsp Crème Fraîche
• 1 tsp Oregano
• 1 tsp Parsley
• 1 tbsp Olive Oil

Instructions

1. 1. Heat the milk with the salt, nutmeg, and two tablespoons of butter in a pot until it boils.
2. 2. Stir the semolina into the hot milk while stirring continuously.
3. 3. Remove the pot from the heat and let the mixture swell under a lid for about 15 minutes.
4. 4. Separate the eggs so that you have the yolks and whites separately.
5. 5. Stir the egg yolks and sour cream into the cooled semolina mixture.
6. 6. Whip the egg whites until stiff.
7. 7. Gently fold the egg whites into the semolina mixture.
8. 8. Divide the strudel dough into two equal halves.
9. 9. Melt one to two tablespoons of butter each and brush the dough sheets with it.
10. 10. Spread the semolina mixture evenly over the dough, but leave a narrow border free.
11. 11. Roll the dough tightly from the long side.
12. 12. Press the edges firmly so they do not open up.
13. 13. Lay out two pieces of cling film in the appropriate size.
14. 14. Brush the film with one tablespoon of melted butter.
15. 15. Wrap each strudel tightly in the film.
16. 16. Then roll the wrapped strudels in aluminum foil.
17. 17. Twist the ends of the foil tightly so that nothing can escape.
18. 18. Place the strudels in a wide pot with boiling water.
19. 19. Cook them just below the boiling point for about 20 minutes.
20. 20. Lift the strudels out of the water and let them cool.
21. 21. Wash the fennel and remove the hard core.
22. 22. Cut the fennel into narrow wedges.
23. 23. Wash the tomatoes and remove the stem attachment.
24. 24. Cut the tomatoes into small cubes.
25. 25. Peel the garlic and press it through.
26. 26. Cut the leek lengthwise.
27. 27. Rinse the leek, clean it, and cut it into strips.
28. 28. Wash the veal schnitzels and pat them dry.
29. 29. Place the schnitzels between two layers of cling film.
30. 30. Pound the schnitzels flat until they are thin.
31. 31. Season the schnitzels with salt and pepper to taste.
32. 32. Drizzle the schnitzels with a little lemon juice.
33. 33. Coat the schnitzels in a mixture of flour and Parmesan.
34. 34. Shake off excess flour.
35. 35. Fry the schnitzels in a hot pan with clarified butter until golden brown on both sides.
36. 36. Keep the finished schnitzels warm in the preheated oven at 180 degrees (convection 160 degrees).
37. 37. Add the fennel, leek, and garlic to the pan.
38. 38. Sauté the vegetables while shaking the pan occasionally.
39. 39. Add the tomato cubes.
40. 40. Deglaze the vegetables with wine and meat stock.
41. 41. Let the sauce simmer on medium heat for about 10 minutes.
42. 42. Stir in the crème fraîche and the chopped herbs.
43. 43. Season the sauce with salt and pepper.
44. 44. Heat one tablespoon of butter with oil in another pan.
45. 45. Cut the cooled strudels into pieces.
46. 46. Fry the strudel pieces until golden brown on all sides.
47. 47. Fill the vegetables with the sauce into portion bowls.
48. 48. Place the veal schnitzels on top of the vegetables.
49. 49. Garnish the dishes with the strudel pieces.
50. 50. Sprinkle the dishes with fresh herb leaves and serve.

Nutrition per serving

• kcal: 1120
• Protein: 103 g · Fett/Fat: 53 g · Carbs: 48 g