Kalbsschnitzel nach Josca: Difference between revisions
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|description=Veal and egg rolls from the Obertoggenburg Valley in Switzerland | |description=Veal and egg rolls from the Obertoggenburg Valley in Switzerland | ||
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<!-- /seo --> | <!-- /seo -->[[Veal]] and [[Egg|egg]] rolls from the Obertoggenburg Valley in Switzerland. | ||
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|TotalCalories = 1370 | |TotalCalories = 1370 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 50 minutes | |CookTime = 50 minutes | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Swiss delight</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5</span> | |||
<span class="reviewDesc">This always reminds me of cow bells!</span> | |||
[[ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/kalbsschnitzelnachjosca|#kalbsschnitzelnachjosca]] [[Special:Search/veal|#veal]] [[Special:Search/egg|#egg]] [[Special:Search/flour|#flour]] [[Special:Search/sauce|#sauce]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/onion|#onion]] [[Special:Search/stock|#stock]] [[Special:Search/fat|#fat]] [[Special:Search/carrot|#carrot]] [[Special:Search/boil|#boil]] | ||
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Latest revision as of 13:23, 11 January 2022
Veal and egg rolls from the Obertoggenburg Valley in Switzerland.
| Kalbsschnitzel nach Josca | |
|---|---|
 |
| Switzerland, the most beautiful country in the World! | |
| Servings: | 6 as a first course |
| Calories per serving: | 228 |
| Ready in: | 1 hour, 10 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 28th July 2013 |
|
Best recipe reviewSwiss delight 4.5/5 This always reminds me of cow bells! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 thin veal escalopes, pounded
- 6 eggs, hard boiled, peeled and left whole
- Seasoning
- Lard or oil
- 1 onion, sliced
- Warm water or stock
- 2 carrots, sliced
- 1 bay leaf
- Flour
Method
- Wrap each egg in a slice of veal, season and tie firmly with kitchen string or butcher's string.
- Melt the fat in a pan and brown the veal rolls on all sides.
- Add the onion and brown slightly.
- Add sufficient water or stock to cover the rolls.
- Add the carrot and bay leaf and simmer gently for 35-40 minutes until the veal is cooked.
- Transfer the rolls to a hot serving dish and remove the string.
- Strain the sauce into a pan and blend a little flour with some of the liquid.
- Return the flour mixture to the sauce, bring to the boil and pour over the veal rolls.
Serving suggestions
Serve with noodles.
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