Veal Escalopes

Ingredients

• 600 gVeal
• 50 gBacon
• 15 gSour cream
• 30 mlWater
• 0.5 gNutmeg
• 6 gSalt
• 60 gBreadcrumbs
• 50 gButter

Instructions

1. 1

   Prepare the meat

   • Remove sinews and veins from the veal and cut the meat into pieces.
   • Finely chop the bacon (or kidney fat) and mix with the veal in a bowl.
   • Add nutmeg, salt and 1 tbsp sour cream (or a little water) and mix well with a spoon or briefly chop together with a knife until smooth.
2. 2

   Shape and bread

   • Divide the meat mixture into 4 equal portions.
   • Shape each into a smooth, round patty about 1.25 cm (½ inch) thick.
   • Moisten lightly with water and coat both sides with breadcrumbs.
3. 3

   Fry

   • Melt the butter in a large pan until it foams slightly.
   • Fry the escalopes over medium heat for 5–8 minutes per side (10–15 minutes total) until golden and cooked through.
   • Drain briefly on kitchen paper and serve immediately with fine vegetables.