Veal schnitzel with cranberries and cassis

Yield: 2 servings

Measure Ingredient
2 \N English veal schnitzels
1 \N Egg; size 3, beaten
1 ounce Fresh white breadcrumbs
½ ounce Butter
1 tablespoon Vegetable oil
2 teaspoons Freshly chopped thyme
284 milligrams Fresh chicken or beef stock
2 tablespoons Redcurrant jelly
5 ounces Fresh or frozen cranberries; (defrosted if
\N \N ; frozen)
2 tablespoons Creme de Cassis liqueur
4 tablespoons Single cream
\N \N Salt and freshly ground black pepper

1. Using a meat mallet or rolling pin, slightly flatten each veal schnitzel to an approximate thickness of 5 mm (¼ inch).

2. Dip the schnitzels into the beaten egg and then the breadcrumbs, coating both sides.

3. Heat the butter and oil in a large frying pan, place in the breaded schnitzels and fry for 2 minutes on each side. Remove and keep warm while the sauce is made.

4. Stir in the thyme and add the fresh stock, simmer rapidly until the stock is reduced by half.

5. Add the redcurrant jelly and stir until melted. Stir in the cranberries and Creme de Cassis and simmer gently until the cranberries are tender.

6. Stir in the cream and add seasoning to taste. Heat through for 1 minute.

Serve the schnitzels with the sauce and accompany with buttered new potatoes and blanched French beans or mange tout. Converted by MC_Buster.

NOTES : This traditional German dish is delicious served with buttered new potatoes and French beans or mange tout.

Converted by MM_Buster v2.0l.

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