Preparation
- Wash the potatoes and cook in boiling salted water for approx. 20 - 25 mins. Then peel and cut into slices.
- Finely dice a shallot. Bring the vegetable stock to the boil with the shallot cubes and vinegar and simmer for 5 mins. Pour over the warm potato slices and toss well.
- Wash and finely chop the parsley. Add the chopped parsley, 1 teaspoon of mustard, 1 teaspoon of sugar and sunflower oil to the potato salad and mix together. Season to taste with salt and pepper and leave to infuse.
- Season the veal escalopes with salt and pepper. Coat them first in flour, then in beaten egg and finally in Spelt Rye Breadcrumbs.
- Fry the escalopes in plenty of clarified butter over a medium heat until golden brown on both sides.
- For the sauce, finely dice the shallot and garlic clove.
- Heat the butter. Add the shallot, garlic clove, cumin and 1 teaspoon of sugar and caramelize lightly. Dust with flour and fry until light brown. Deglaze with beer and bring to the boil.
- Add the stock and bring the sauce to the boil again. Pour through a sieve into a pan and reduce to the desired consistency over a medium heat.
- Stir in 1 teaspoon of mustard and season the sauce with salt and pepper to taste.
- Serve the finished gourmet schnitzel with potato salad and beer sauce.
