Wiener schnitzel with gorgonzola vegetables

Name: Wiener schnitzel with gorgonzola vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Mushrooms; 2 Courgette; 250 g cherry tomatoes; 500 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 TEASPOON Flour; 6 TABLESPOONS Flour; 200 g Whipped cream; 150 g creamy gorgonzola; 4 thin veal cutlets (à approx. 150 g); 2 Eggs; 200 g Breadcrumbs; 200 g clarified butter; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

The three secrets for a perfect schnitzel: super-thin meat, immediately after breading off into the pan and plenty of good clarified butter

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Mushrooms
2 Courgette
250 g cherry tomatoes
500 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 TEASPOON Flour
6 TABLESPOONS Flour
200 g Whipped cream
150 g creamy gorgonzola
4 thin veal cutlets (à approx. 150 g)
2 Eggs
200 g Breadcrumbs
200 g clarified butter
7-10 Tbsp Cling film

Directions

1
For the vegetables clean, wash and halve the mushrooms. Wash, clean and slice the zucchini. Wash and halve the tomatoes. Peel, wash and dice the potatoes. Heat the oil in a wide saucepan. Fry the potatoes for about 10 minutes. Add mushrooms and zucchini and fry for about 5 minutes more. Season with salt and pepper. Dust with 1 tsp. flour and sauté briefly. Deglaze with cream and 250 ml water, bring to the boil and simmer for about 2 minutes. Melt the gorgonzola in pieces in the sauce. Stir in tomatoes. Season everything with salt and pepper and keep warm.
2
For the escalopes, pat the meat dry and beat flat between cling film. Season each side with salt and pepper. Whisk the eggs in a deep plate. Spread about 6 tbsp. flour and breadcrumbs separately on two large flat plates. First turn 2 cutlets in the flour, then pull through the egg mixture. Finally turn into breadcrumbs.
3
Heat 50 g clarified butter in two large pans. Fry the breaded schnitzels for 2-4 minutes on each side for 2-4 minutes until golden brown. To make the breadcrumbs wavy, pour the hot lard over the escalopes several times while frying. Drain briefly on kitchen paper and keep warm. Bread the remaining schnitzels in the same way and fry them. Serve with the vegetables.