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Saddle of veal with Schüttelbrot & walnut breading

Saddle of veal is a true delicacy. The meat is particularly tender, rich in high-quality protein, very low in fat and at the same time aromatic in taste.

  • Preparation time: 60 min
  • Servings: 4

Ingredients

Beetroot salad

  • 300g cooked beetroot
  • Salt, pepper
  • ½ tsp caraway, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp apple vinegar

Veal escalope

  • 4 veal escalopes approx. 160 g each
  • Salt
  • 2 tbsp flour for turning
  • 2 egg whites
  • 100g Schüttelbrot crumbs, finely grated
  • 100g walnuts, grated
  • Additional shortening or clarified butter
  • 40 g bird’s lettuce, frisée lettuce, nasturtium and chervil

Tips

A veal escalope can of course also be replaced by a pheasant or guinea fowl breast escalope. The walnuts can also be replaced by hazelnuts, just as you like. We wish you good luck!

Preparation

Beetroot salad

  • Cook the beetroots
  • Peel the beetroots and cut them into pieces
  • Season with salt, pepper and caraway seeds
  • Dress with olive oil and cider vinegar

Veal escalope

  • Pound the veal escalopes
  • Salt the escalopes evenly on both sides and coat them in flour
  • Whisk the egg whites with a fork and pull the cutlets through the egg whites
  • Mix the Schüttelbrot crumbs and walnuts in a bowl
  • Coat the escalopes with the Schüttelbrot crumbs and walnuts, press down a bit

For cooking the breaded veal saddle

  • Put plenty of shortening in a frying pan and heat it up
  • Bake the breaded cutlets for approx. 1 minute / side, not too hot
  • After frying, let the cutlets drain on kitchen paper (paper towels)

Serve

  • Arrange the cutlets on the beetroot salad
  • Garnish with the leaf salad and serve
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