Summary

Ingredients

• 8 veal schnitzel, thin 0 g each
• 1 lemon (s), untreated, juice and grated zest
• 6 tablespoon olive oil
• 500 g broccoli
• 2 tablespoon pine nuts
• 30 g parmesan or more
• 2 cloves garlic)
• 50 g butter
• 4 tablespoon vermouth (e.g. Martini d`Oro)
• Salt and pepper, freshly ground
• 1 pinch (s) sugar
• 10 leaves sage, fresher
• 1 baguette (s), fresh

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Instructions

1. Wash the schnitzel and pat dry. Mix together the lemon juice, lemon zest, 2 tablespoons of olive oil and the sage leaves and pour over the schnitzel. Cover and leave to marinate for 2 hours.
2. Cook the broccoli florets in a little salted water until they are firm to the bite. Meanwhile, brown the pine nuts lightly in a coated pan without fat, then remove them from the pan immediately. Grate the parmesan cheese into shavings. Peel off the garlic cloves and cut into fine slices.
3. Drain the broccoli on a colander.
4. Heat 30 g butter and 2 tablespoons olive oil in a saucepan and briefly fry the garlic. Add the broccoli and toss in it for about 5 minutes.
5. Remove the schnitzel from the marinade (keep the marinade) and fry in the remaining olive oil for about 2 minutes on each side, then season with salt and pepper, remove from the pan and cover with aluminum foil.
6. Put the marinade and vermouth in the frying fat, bring to the boil and assemble with the remaining butter. Season with salt, pepper and sugar and put the schnitzel back in the pan. Heat the schnitzel over low heat.
7. Season the broccoli with salt and pepper and sprinkle with the pine nuts and parmesan shavings. Serve the schnitzel with the broccoli and serve with fresh baguette.