Veal Escalope Café Royal

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 veal schnitzel, 15 g each
  • some flour
  • some butter
  • some salt and pepper
  • 200 g mushrooms
  • possibly meat broth (beef paste)
  • 125 ml whipped cream
  • 2 tablespoon sherry, or port wine
  • 2 tablespoon water
  • 1 teaspoon cornstarch
  • 0.5 ½ cup rice (long grain)
  • 1 ½ cup water
  • 0.25 teaspoon ¼ salt
  • 1 tablespoon butter
  • 1 teaspoon curry powder, fresh (alternative Thai curry)

For the salad:

  • 3 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon mustard, hot
  • 1 pinch (s) salt and pepper
  • 0.5 ½ honeydew melon (s), small
  • 2 tomato (s)
  • 1 pear (s), ripe
Veal Escalope Café Royal
Veal Escalope Café Royal

Instructions

  1. Curry rice:
  2. Bring the water with the salt to a boil and pour in the thoroughly washed rice. Cook until soft and grainy in about 15 minutes. Melt the butter in a pan and add the curry powder. Pour in the rice and toss until the rice is grainy and dry for about 2 to 3 minutes.
  3. Spiced fruit salad:
  4. Bring the vinegar with the sugar to the boil. Mix with oil, mustard, salt and pepper and let cool. Take the melon flesh out of the fruit with a spoon (only divide the melon once and try to leave the peel whole). Cut the hollowed out melon flesh into cubes, the tomatoes into slices and the peeled pear into fine slices. Pour the marinade over it and let it steep a little. Pour the salad into the melon halves for serving.
  5. Veal schnitzel:
  6. Rub the veal schnitzel with salt, turn lightly in flour and fry in hot butter until light brown (approx. 3 to 4 minutes on each side), then season with pepper.
  7. During this time, clean the mushrooms and cut them into slices. Remove the meat from the pan, set aside to rest and toss the mushrooms in the frying fat. If the frying fat is not enough, some beef paste can be added. Pour on the whipped cream, reduce briefly and add the sherry to the sauce. Mix the cornstarch with cold water until smooth, add to the sauce and bring to the boil briefly, season to taste, season again if necessary. Bring the meat to the boil again briefly in the sauce and serve immediately.

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