Veal Schnitzel with Tomatoes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin veal schnitzel, each 125 g
- 1 lemon (s), the juice it
- 2 cloves garlic)
- 3 tablespoon olive oil, extra virgin
- 700 g beefsteak tomato (s)
- 1 tablespoon capers
- 4 sprigs basil
- 1 tablespoon balsamic vinegar
- 2 tablespoon clarified butter for frying
- salt and pepper
- Parmesan or Grana Padano
Print Recipe
Pin Recipe Instructions
- Wash the veal schnitzel, pat dry and cut in half crosswise. Squeeze the lemon. Peel the garlic and mash it in a mortar with a little salt. Rub the schnitzel with garlic and a little olive oil.
- Scald the tomatoes and cut them in half (if you like, you can remove the seeds - I`ll leave them in), cut the pulp into small cubes. Mash the capers. Chop half of the basil leaves (rather more). Mix together capers, chopped basil, diced tomatoes, balsamic vinegar, remaining olive oil, salt and pepper.
- Heat the clarified butter and fry the schnitzel in it for approx. 2 minutes per side. Place on preheated plates. Deglaze the meat stock with lemon juice. Now heat the seasoned tomatoes in the pan and arrange around the schnitzel on the plates. Use the rest of the basil as a decoration. If you like, you can grate Parmesan or Grana Padano over the tomatoes.
- Broad ribbon noodles or Italian bread and fresh, steamed spinach go well with this.
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