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Calf Fillet "Television"

4 servings

Ingredients

• 130 g Veal schnitzel (from veal knuckle or natural cut)
• 1 Prise Salt
• 1 Stk ham (cooked)
• Eggs (hard-boiled, in slices) (nach Bedarf)
• Flour (nach Bedarf)
• 30 g Fat (for frying)
• 30 g butter
• 2 Stk mushrooms
• Water or broth (nach Bedarf)
• Cream (nach Bedarf)
• Parsley (nach Bedarf)
• New potatoes (nach Bedarf)
• White beans (nach Bedarf)
• Tomatoes (nach Bedarf)
• Green pepper (nach Bedarf)
• Onion (nach Bedarf)
• chives (nach Bedarf)
• Mayonnaise (firm) (nach Bedarf)

Instructions

1. From the calf's round or natural cut, cut a 120-140 g schnitzel so that two connected pieces remain.
2. Pound lightly and salt.
3. Place a thick slice of cooked ham and egg slices between them, fold the edges over each other, and pound together.
4. Dust the folded side with flour.
5. Slowly brown in hot fat until golden.
6. Pour off the fat, add butter and thinly sliced mushrooms and briefly sauté.
7. Pour in some water or broth and cream, and let it reduce to form a light sauce.
8. Plate and cover the calf fillet with the sauce.
9. Sprinkle finely chopped parsley and cooked egg on top.
10. Serve with young butter potatoes and a spicy salad.
11. For the salad: Cook white beans until tender, cool quickly in cold water, and drain.
12. Skin the tomatoes and cut into small dice.
13. Cut green bell pepper and onion into fine strips.
14. Mix everything with finely chopped chives and firm mayonnaise.

Based on a cookbook by Hans Hofer (1964), adapted with AI.