← All recipes

🍽️ Veal Schnitzels with Spinach Filling and Crispy Potato Patties

572 kcal · 30 min · 4 servings

Veal Schnitzels with Spinach Filling and Crispy Potato Patties Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the veal cutlets under running water.
  2. 2. Pat the meat completely dry with kitchen paper.
  3. 3. Pound the cutlets flat with a meat mallet if necessary to make them thin.
  4. 4. Peel the onion and cut it into very small cubes.
  5. 5. Wash the spinach and remove any tough stems.
  6. 6. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
  7. 7. Shock the spinach immediately with cold water to stop the cooking process.
  8. 8. Squeeze the spinach well to remove excess water.
  9. 9. Chop the spinach finely.
  10. 10. Chop the tarragon leaves finely, but keep a few whole leaves for decoration.
  11. 11. Heat butter in a pan.
  12. 12. Sauté the onion cubes, chopped spinach, and most of the tarragon briefly in the hot butter.
  13. 13. Remove the pan from the heat.
  14. 14. Stir the mustard into the spinach mixture.
  15. 15. Season the filling with salt and pepper to taste.
  16. 16. Salt and pepper the veal cutlets on both sides.
  17. 17. Spread the spinach filling evenly over the meat surface.
  18. 18. Fold each cutlet in half so that the filling is enclosed.
  19. 19. Heat oil in an oven-safe pan.
  20. 20. Place the folded cutlets into the hot oil.
  21. 21. Fry the cutlets on both sides until lightly golden brown.
  22. 22. Preheat the oven to 200°C top heat.
  23. 23. Place the pan with the cutlets into the preheated oven.
  24. 24. Finish cooking the cutlets for about 6 to 8 minutes.
  25. 25. Peel the potatoes.
  26. 26. Grate the potatoes finely.
  27. 27. Wrap the grated potatoes in a damp kitchen towel.
  28. 28. Squeeze the potatoes firmly in the towel to remove the liquid.
  29. 29. Let the released potato juice sit briefly so that the starch settles at the bottom.
  30. 30. Carefully pour off the clear water.
  31. 31. Lift the settled starch from the bottom.
  32. 32. Mix the squeezed potatoes with an egg and the obtained starch.
  33. 33. Season the potato mixture with salt and grated nutmeg.
  34. 34. Heat oil in a pan.
  35. 35. Take small mounds of the potato mixture and place them in the hot pan.
  36. 36. Flatten the mounds and shape the edges to be round.
  37. 37. Fry the potato patties for about 1 to 2 minutes until golden brown on one side.
  38. 38. Turn the patties.
  39. 39. Fry the other side for another 1 to 2 minutes until golden brown.
  40. 40. Repeat this process in batches with the remaining potato batter.
  41. 41. Let the finished potato patties drain on kitchen paper.
  42. 42. Serve the potato patties together with the stuffed veal cutlets.
  43. 43. Garnish the dish with the remaining tarragon leaves.
  44. 44. Serve the beef jus (meat sauce) separately on the side, as desired.

Nutrition per serving