Veal escalope with green vegetables

Name: Veal escalope with green vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400–500 g Pointed cabbage; 1 collar Spring onions; 150 g broad beans, frozen; 7-10 Tbsp Salt; 200 g Sweet peas; 4 Veal cutlet (approx. 120 g each); 3 Stem(s) Thyme; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 100 ml Vegetable broth; 150 ml Orange juice; 2 Passion Fruit; 7-10 Tbsp Sugar; 50 g cold butter; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400–500 g Pointed cabbage
1 collar Spring onions
150 g broad beans, frozen
7-10 Tbsp Salt
200 g Sweet peas
4 Veal cutlet (approx. 120 g each)
3 Stem(s) Thyme
3-4 Tbsp Oil
7-10 Tbsp Pepper
100 ml Vegetable broth
150 ml Orange juice
2 Passion Fruit
7-10 Tbsp Sugar
50 g cold butter
7-10 Tbsp Cling film

Directions

1
Clean the cabbage, quarter it, wash it, cut out the stalk and cut quarters into pieces. Leek onions clean, wash and cut the white and green part separately diagonally into approx. 1/2 cm thick slices or rings.
2
Blanch the beans in boiling salted water for about 30 seconds. Drain, quench, drain and remove the bean seeds from the pods. Wash the sugar snap peas and cut them diagonally in half. Dab meat dry and halve or cut into three depending on size.
3
Knock pieces flat between cling film. Put meat in a cool place. Wash thyme, shake dry, remove leaves and chop coarsely.
4
Heat 2 tablespoons of oil in a casserole dish. Lightly fry the pointed cabbage for 4-5 minutes. Deglaze with 5 tablespoons of water, cover and simmer for about 5 minutes. Add mangetouts and white spring onion slices, cover and cook for another 3-4 minutes.
5
Fold in the spring onion green and bean seeds and heat. Season vegetables with salt and pepper and keep warm.
6
Heat 1-2 tablespoons of oil in portions in a frying pan. Fry the meat for 1-2 minutes on each side, season with salt and pepper and remove. Keep escalopes warm as well.
7
Add stock and juice to the frying pan and simmer for about 5 minutes. Halve the passion fruit, remove the firm flesh with a spoon and add to the sauce. Also add thyme to the sauce and season with sugar, salt and pepper.
8
Cut the butter into pieces and melt in the sauce, stirring constantly. Arrange vegetables and schnitzel on a plate, drizzle some sauce over them. Add the rest of the sauce.