Veal escalope in quinoa breading with celery salad, salsa verde and nut butter

Name: Veal escalope in quinoa breading with celery salad, salsa verde and nut butter
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 75 g Quinoa; 100 g soft butter; 75 g ground nut kernels or ground almonds (e.g. walnuts, salted macadamia nuts); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Shallots; 1/2 bunch Parsley; 20 g Capers; 4 TABLESPOONS Olive oil; 500 g Celeriac; 2-3 TABLESPOONS light balsamic vinegar; 75 g Schmand; 150 g Whipped cream; 75 ml Orange juice; 5 TABLESPOONS Breadcrumbs; 4 thin veal cutlets (à approx. 120 g); 2 Eggs (size M); 3 TABLESPOONS Flour; 200 g clarified butter; 30 g red sorrel; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

75 g Quinoa
100 g soft butter
75 g ground nut kernels or ground almonds (e.g. walnuts, salted macadamia nuts)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Shallots
1/2 bunch Parsley
20 g Capers
4 TABLESPOONS Olive oil
500 g Celeriac
2-3 TABLESPOONS light balsamic vinegar
75 g Schmand
150 g Whipped cream
75 ml Orange juice
5 TABLESPOONS Breadcrumbs
4 thin veal cutlets (à approx. 120 g)
2 Eggs (size M)
3 TABLESPOONS Flour
200 g clarified butter
30 g red sorrel
7-10 Tbsp Cling film

Directions

1
Prepare quinoa according to the instructions on the packet and leave to cool. In the meantime, whip butter until creamy, fold in nuts and season with salt and pepper. Spread the butter as an elongated strip on a piece of foil and roll up very tightly to form a roll, leave to cool.
2
Peel and finely chop the shallots. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Pour capers into a sieve, drain and also chop finely. Mix shallots, parsley, capers and oil, season with salt and pepper and put salsa aside.
3
Clean, peel and wash the celery and cut or slice it into strips. Bring salted water to the boil with 1 tbsp vinegar. Add celery and simmer for about 5 minutes. Drain, rinse with cold water and let drain.
4
Stir sour cream, 50 g cream and orange juice until smooth. Season to taste with 1-2 tbsp vinegar, salt and pepper. Mix the celery with the salad dressing and chill.
5
Mix breadcrumbs and quinoa. Dab the meat dry and tap it very flat between two layers of foil, season with salt and pepper. Beat 100 g cream until semi-stiff. Whisk eggs and cream together in a deep plate.
6
Turn each escalope first in flour, then in the egg cream and finally in breadcrumbs.
7
Heat clarified butter in two portions in a very large pan. Fry two escalopes on each side for about 2 minutes at medium heat. While doing so, always shake the pan carefully back and forth so that there is also fat on the surface of the escalopes.
8
Drain cutlets on kitchen paper and keep warm. Fry the remaining schnitzel in the same way.
9
Sort the sorrel, wash and shake dry. Cut butter into slices. Arrange schnitzel, celery salad, salsa and butter on plates. Add remaining salsa.