Kalbsschnitzel mit Feinen Gemusen
(Veal Fillets with Vegetables) Recipe

Origin: Germany Period: Traditional

Ingredients:

1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1/4 tsp paprika, or to taste
4 veal fillets, sliced 12mm thick
4 tbsp butter
4 stewed tomatoes, whole (tinned are fine)
12 white asparagus spears (either steamed at home or tinned)
115g fresh mushrooms, sliced

Kalbsschnitzel mit Feinen Gemusen
(Veal Fillets with Vegetables) Preparation:

Method:

Season the veal with the salt, black pepper and paprika then melt the butter in a pan and use to fry the veal until browned well on both sides.

When ready arrange 3 asparagus spears, 1 stewed tomato and a heaped tbsp of the mushrooms on top of each veal slice. Continue cooking gently, using the cooking juices to baste, until the mushrooms are just tender and the vegetables are heated through (about 8 minutes).

Serve with creamy mashed potatoes and a green salad.

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