Veal schnitzel with cranberries and cassis
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | English veal schnitzels | |
| 1 | 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 |
| ; frozen) | ||
| 2 | tablespoons | Creme de Cassis liqueur |
| 4 | tablespoons | Single cream |
| Salt and freshly ground black pepper | ||
Directions
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.