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Veal Schnitzel with Apple and Tomato Ragù
Crispy herb-crusted veal schnitzel served over a sweet and tangy apple and tomato ragù.
Veal
Main Course
Tomato
Apple
Schnitzel
Estimated Nutrition
Calories
985.4
kcal / serving
985.4 kcal total
Carbs
86.5
g
per serving
86.5 g total
Fat
52.8
g
per serving
52.8 g total
Protein
42.1
g
per serving
42.1 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
tbsp
Brown Sugar
CondimentsSauces
2
tbsp
Balsamic Vinegar
Dairy
2
piece
Eggs
free-range, beaten
25
g
Butter
Fruits
1
piece
Dessert Apple
peeled, cored and chopped
GrainsCereals
1
slice
White Bread
processed into crumbs
2
tbsp
Plain Flour
Meat
100
g
Veal
NutsSeeds
1
tbsp
Basil
freshly chopped
1
tbsp
Parsley
freshly chopped
1
tbsp
Chives
freshly chopped
1
tbsp
Chervil
freshly chopped
1
clove
Garlic
chopped
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
OilsFats
1
tbsp
Olive Oil
Vegetables
55
g
Cherry Tomatoes
quartered
0.5
piece
Red Onion
sliced
Method
1
Pulse bread, herbs, garlic, salt, and pepper in a food processor to make crumbs.
2
Dust veal in flour, dip in egg, and coat with herb crumbs.
3
Fry veal in butter for 2–3 minutes per side until golden.
4
Transfer veal to the oven for 5–6 minutes until cooked through.
5
Cook ragù ingredients in a pan for 6–8 minutes until apples are tender.
6
Serve the schnitzel on top of the apple and tomato ragù.