Veal escalope variation
Tillredning
Pound the meat to a thickness of 5 mm. Place the universal tray in the X BO and preheat to 170 degrees and 60 % humidity. Whiz the breadcrumbs, parsley and lemon zest in a blender until the crumbs are fully green. Season the escalopes with salt and pepper, then dip into the flour, followed by the beaten egg and finally the parsley breadcrumbs. You can also replace the breadcrumbs with amaranth or oats. Peel the potatoes and cut into 1 cm thick slices. Place in a bowl and mix with the oil, thyme, rosemary and rock salt. Fully coat the escalopes with clarified butter, place on the universal tray and cook in the oven for 15 minutes. In the meantime, peel and slice the onions. Heat a non-stick frying pan on full heat. When the frying pan is hot, add the marinated potatoes, spread them out and turn the heat down to medium. Fry the potatoes for around 20 minutes until crisp. When they’re almost done, add the sliced onion. Turn over the escalopes in the X BO and cook for another 5 minutes at 210 degrees and minus 20 % humidity. Garnish the cooked roast potatoes with parsley.
Serves two
- 100 g veal escalope, 2 pieces à 50 g
- For the panade: 6 tbsp spealt breadcrumbs (from rolls), 10 chopped parsley, zest of 1 organic lemon (zest)
- For the alternative amaranth panade: 3 – 4 tbsp puffed amaranth
- For the alternative oat panade: 40 g crunchy oats, ⅓ tsp sweet paprika, 1 tbsp olive oil
- 30 g spelt flour
- 1 egg
- 600 g firm potatoes
- 3 tbsp olive oil
- 2 sprigs of thyme or 1 tsp dried thyme
- 2 sprigs of rosemary or 1 tsp dried rosemary
- 3 g rock salt
- 80 g clarified butter, room temperature
- 1 red onion
- ½ bunch of coriander, chopped
- natural or sea salt, ground pepper
