Veal Cutlets with Potato Meringues
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Roasted veal schnitzel with spicy sauce, served with baked potato puffs.
Ingredients:
Procedure:
1. Tenderize the veal cutlets and sprinkle both sides with white pepper
2. Mix the flour with the ground paprika and coat the meat in this mixture
3. Heat the butter in a deeper pan and brown the coated steaks on both sides
4. Remove the finished steaks from the pan and keep warm, add the stock, a little lemon juice, add whole capers and green pepper to the broth
5. Finally, add the cream to the sauce and boil well to thicken the sauce
6. Put the meat back into the finished sauce, reheat briefly and serve immediately.
Preparation of potato puffs:
1. First, cut the peeled potatoes and boil them in salted water
2. Grate the cooled potatoes on the fine side of a grater
3. In a bowl, beat the loose butter together with the grated potatoes and egg yolks, mash them
4. Using a pastry bag, spread the meringues on a greased baking sheet
6. Bake in a medium oven until golden brown.
