Natural veal escalope with caper and anchovy butter and grilled eggplants
These veal escalopes are a real treat. Combined with a light caper and cream butter and grilled eggplants, you simply can't resist them! If you want to try them for yourself, we recommend this recipe and wish you bon appétit!
Cooking time 25 minutes
Ingredients
Ingredients for 4 portions
FOR THE SCHNITZEL
- 12 veal escalopes, approx. 80 g each
- from the topside
- 2 cloves of garlic
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 3 tbsp olive oil
- Salt from the mill
- Ground pepper
FOR THE BUTTER
- 100 g butter at room temperature
- 3 anchovy fillets
- 1 tbsp caper berries
- A few sprigs of leaf parsley
- Zest and juice of ½ organic lemon
FOR THE EGGPLANTS
- 1-2 eggplants
- 2 garlic cloves
- 2 sprigs thyme
- 2 sprigs rosemary
- 8 tbsp olive oil
Preparation
- Preheat the grill to 500 °C with the lid open.
- Season the escalopes with salt and pepper. Peel the garlic and cut into thin slices. Finely chop the herbs. Rub the cutlets with oil, garlic and herbs.
- Using a hand mixer, beat the butter for several minutes until thick and fluffy. Finely chop the anchovies, caper berries and parsley, including the stalks, and stir into the butter. Season with the zest and juice of the lemon and salt and pepper.
- Cut the eggplants into finger-thick slices and season with salt and pepper. Peel the garlic and cut into thin slices. Finely chop the herbs. Rub the eggplant with oil, garlic and herbs.
- To grill, grill the eggplants and schnitzel on the BoostZone for 3-4 minutes on both sides until a clear pattern appears.
- Spread the butter on the escalopes and serve with the eggplants.
