Cover the cutlets with Schinekenspeck. Mix egg yolk, whipped cream, veal sausage meat with garlic, lemon zest and thyme, season. Form the mixture on the Schinekenspeck.
Roll up the cutlets, pin them, fry them, add clear soup and wine, simmer for 10 minutes. Refine sauce with sour cream, season.
Our tip: Use bacon with a fine, smoky note!
Related Recipes:
Calf BirdsPress the cutlets apart as thinly as possible with the heel of your hand and cover with the bacon. Mix the egg...
Swabian Sausage SaladFor the Swabian sausage salad, first cut ham sausage and black sausage into coarse pieces. Instead of black...
Frankfurter Schnitzel- Basic Recipe1. first coat 2 layers of cling film with a little oil. Place the cutlets between them and beat them very...
Veal Escalope Stuffed with ChanterellesFor the veal cutlets, remove the meat from the refrigerator early and allow to come to room temperature. Rinse...
Calf BirdsLightly pound the veal. Finely dice onion and juniper ham and sauté in half oil, half butter in frying pan...
Soy Chicken in Paprika StyleFor the soy cutlets, it is best to soak the soy cutlets overnight in half a liter of vegetable soup. If...
Veal Birds in Top SauceFor the filling, mix well the minced meat with onion, parsley, breadcrumbs and egg, season with salt, pepper...
Veal Steak with Herb Parmesan CrustFor the veal steak with herb-parmesan crust, first remove the veal steaks and butter from the refrigerator in...
Veal Chops with Parmesan and Wild Garlic CrustFor the veal chops with Parmesan and wild garlic crust, first prepare the mixture for the crust. Chop the wild...
Crispy Chicken Cutlets on Creamy Potato and Cucumber SaladTo make the potato and cucumber salad, cover 3 large potatoes with water in a saucepan and boil on high for 20...