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German Veal With Almonds

chef.tim.lee's picture
Ingredients
  Thinly sliced button mushrooms 2 Cup (32 tbs)
  Butter 4 Tablespoon
  Olive oil 4 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Madeira 2 Tablespoon
  Veal cutlets 30 Ounce (6 Pieces, 5 Ounce Each)
  Cooked tongue 6 Ounce
  Eggs 2
  Fine dry bread crumbs 1 Cup (16 tbs)
  Flaked almonds 1⁄2 Cup (8 tbs)
  Flour 2 Ounce (Use As Required To Coat)
Directions

GETTING READY
1. Place each veal cutlet between two sheets of plastic wrap and pound thin using a mallet hammer or bottom of a small pan.
2. Slice the tong into thin strips. Keep aside.
3. In a shallow wide bowl, beat eggs with a little water. Keep aside
4. In a plate, combine breadcrumbs and almonds. Keep aside.

MAKING
5. In a small saucepan, heat 1 tablespoon butter and 1 table oil.
6. Add mushrooms and sauté until tender.
7. Add seasoning and Madeira and heat through. Take off heat and allow mixture to cool.
8. Divide the tongue strips into 6 equal portions.
9. In the center of each cutlet, place one portion of tongue and spoon mushrooms mixture.
10. Neatly and tightly fold the cutlet like an envelope.
11. Lightly coat each veal cutlet with flour, shaking off excess.
12. Dip each cutlet into egg and then roll in almond-bread crumb mixture, pressing lightly so that makes a thin even coat.
13. Arrange on a plate and refrigerate, removing 20 minutes before serving time.

FINALIZING
14. In a large flat frying pan, heat remaining butter and oil.
15. When hot, arrange cutlets, and brown evenly on all sides

SERVING
16. Transfer fried cutlets to a serving platter or individual plates
17. Serve immediately accompanied by hollandaise sauce if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Ingredient: 
Veal
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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