100 g breadcrumbs
1 tbsp butter
100 g clarified butter
2 piece eggs
20 g flour
1 tbsp horseradish
2 tbsp mustard (sweet)
1 bunch parsley
1 pinch pepper (ground)
300 g potatoes (waxy)
0.5 tsp salt
300 g veal topside
Cut the meat into equal-sized slices, flatten them evenly with a tenderiser and season with salt and pepper on both sides.
Coat the slices one by one in a mustard and horseradish mixture.
Ingredients
300 g veal topside, 0.5 tsp salt, 1 pinch pepper (ground), 2 tbsp mustard (sweet), 1 tbsp horseradish
Set up a breading line with a plate of flour, a plate of beaten eggs and a plate of breadcrumbs.
Ingredients
20 g flour, 2 piece eggs, 100 g breadcrumbs
Peel the potatoes and dice them into approx. 0.5 cm cubes.
Wash the parsley, shake it dry and finely chop it.
Heat the butter in a frying pan and fry the potato cubes for approx. 10 minutes until crispy. Mix the fried potato cubes with the parsley.
Ingredients
300 g potatoes (waxy), 1 tbsp butter, 1 bunch parsley
Heat the clarified butter in a large frying pan. Fry the escalopes evenly, one after the other, for 3 to 4 minutes each.
Ingredients
100 g clarified butter
Serve the golden-brown escalopes with the potato cubes.
1078.5
50.67 g
64.23 g
74.13 g
