Veal Escalope with Poppy Seed Noodles, Glazed Apples and Roasted Onion

For the veal escalopes with poppy seed noodles and glazed apples, first heat a small saucepan with about 2 cm of oil to about 170 °C for the fried onions (test with a cooking spoon). Cut the onion into very thin rings. Mix flour and paprika powder, mix the onion rings well in it and tap off the excess flour. Stir-fry a handful of onion at a time in the fat until crispy brown, drain on paper towels and salt immediately.

For the Schupfnudeln, press potatoes, mix with flour, egg, semolina, melted butter, salt, pepper and nutmeg to a smooth dough. Cover and let rest in a cool place for about 15 minutes.

In the meantime, prepare the glazed apples. To do this, halve the shallots lengthwise and cut into thin wedges. Peel, quarter and core the apples, then cut into wedges. Heat a small pot, melt the sugar in it and add the shallots as well as the apples and the butter. Stir through and heat covered for about two minutes. Season with salt and set aside.

After resting, shape the dough for the Schupfnudeln on a floured work surface with your hands into finger-thick rolls, cut into pieces about 4-5 inches long and twist the ends to a point. Boil Schupfnudeln in salted water until they rise to the surface and then lift them out of the water with a sieve. In the meantime, foam the butter in a frying pan and add the poppy seeds. The finished Schupfnude

Preparation Tip:

Veal Schnitzerl with poppy seed cup noodles and glazed apples is a great holiday dish.

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