Parmigiani Veal Schnitzel with Chanterelle Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel
- 4 tablespoon flour
- 1 tablespoon parmesan, fresh
- 1 teaspoon sage, fresh
- 0.5 ½ lemon (s), add the juice
- 500 g chanterelles
- 1 shallot (s)
- 3 slices Parma ham
- 250 ml veal stock
- 1 teaspoon honey
- 2 tablespoon sherry
- 150 g crème fraîche
- 1 tablespoon parsley, freshly chopped
- salt and pepper
- butter
- 400 g pasta (taliatelle)
Print Recipe
Pin Recipe Instructions
- Beat the veal schnitzel thinly, drizzle with the lemon juice. Chop the sage into small pieces. Mix the flour with the parmesan and sage and turn the schnitzel in it. Place on a plate and put in the fridge for 1 hour (the breading will set).
- Clean the chanterelles and cut in half lengthways. Cut the shallot into fine rings, cut the ham into fine strips and finely chop the parsley.
- Fry the chanterelles in butter, then briefly remove them from the pan. Fry the shallots and, as soon as they turn brown, add the honey and melt briefly. Add the chanterelles and mix well. Deglaze with the sherry and then with the stock, bring to the boil and reduce for 5 minutes. Finally stir in the creme fraiche and stir in the parsley and ham. Keep warm.
- Cook the pasta until done. Meanwhile, fry the schnitzel on both sides in plenty of butter. Toss the finished noodles in a little butter and arrange on the plates with the schnitzel and ragout.
- A green salad and a light white wine go well with it.
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