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Schnitzel "Vienna Festival Weeks"

4 servings

Ingredients

• 4 Stk Veal schnitzel
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Flour (nach Bedarf)
• 60 g Fat (for frying)
• 100 g Pearl onions (raw, peeled)
• 4 Stk Mushrooms (halved)
• 2 Stk Tomatoes (peeled, quartered)
• 1 Stk Green pepper (cut in strips)
• 0.12 L White wine
• 0.25 L broth
• Parsley (chopped) (nach Bedarf)
• Garlic cloves (crushed) (nach Bedarf)
• Hash browns (nach Bedarf)

Instructions

1. Pound four veal cutlets of 120–140 g each lightly, salt, pepper and dust with flour.
2. Quickly brown on both sides in 60 g hot fat and remove.
3. In the remaining cooking fat, sauté 100 g raw, peeled small onions and four prepared, halved mushrooms until translucent.
4. Add two peeled, quartered tomatoes and one green pepper cut into strips, sauté, lightly dust with flour, add 0.125 l white wine and 0.25 l broth and bring to the boil.
5. Add the meat, chopped parsley, crushed garlic cloves, salt and pepper and braise for a few minutes.
6. Pour the vegetables and gravy over the arranged veal cutlets.
7. Serve crispy fried roasted potatoes as an accompaniment.

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