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🍽️ Crispy Veal Medallions with Nut Crust and Kale Spätzle

890 kcal · 30 min · 4 servings

Crispy Veal Medallions with Nut Crust and Kale Spätzle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pat the veal fillet medallions dry with kitchen paper.
  2. 2. Let the meat pieces rest at room temperature for a while.
  3. 3. Tear the kale into bite-sized pieces.
  4. 4. Wash the kale thoroughly.
  5. 5. Spin the kale dry.
  6. 6. Wash the thyme sprigs.
  7. 7. Spin the thyme sprigs dry.
  8. 8. Strip the thyme leaves from the stems.
  9. 9. Finely chop the nuts.
  10. 10. Preheat the oven to 200 °C top/bottom heat.
  11. 11. Whisk the eggs in a bowl with salt and pepper.
  12. 12. Mix the chopped nuts with the breadcrumbs.
  13. 13. Add the thyme leaves to the nut-flour mixture.
  14. 14. Add the starch to the nut-flour mixture.
  15. 15. Mix the dry ingredients with the whisked eggs.
  16. 16. Heat 1 tablespoon of oil in a pan over medium heat.
  17. 17. Season the veal medallions generously with salt.
  18. 18. Fry the veal medallions brown on all sides for approx. 4 minutes.
  19. 19. Do not clean the pan.
  20. 20. Place the veal medallions in a baking dish.
  21. 21. Add 1 tablespoon of the nut mixture to each medallion.
  22. 22. Press the nut mixture firmly.
  23. 23. Bake the veal medallions in the oven for approx. 15 minutes until crispy.
  24. 24. Heat 1 tablespoon of butter and 1 tablespoon of oil in the pan over medium heat.
  25. 25. Fry the spätzle in it for approx. 5 minutes until golden yellow.
  26. 26. Add the kale to the spätzle.
  27. 27. Cook the kale for another approx. 2 minutes.
  28. 28. Season the spätzle with kale with salt and pepper to taste.
  29. 29. Take the veal medallions with nut crust out of the oven.
  30. 30. Let the medallions rest for approx. 5 minutes.
  31. 31. Plate the veal medallions together with the kale spätzle.
  32. 32. Serve the dish.

Nutrition per serving