Kalbsschnitzel Nach Josca

1. 1

   Wrap each egg in a slice of veal, season and tie firmly with kitchen or butcher's string.

2. 2

   Melt the fat in a pan and brown the veal rolls on all sides.

3. 3

   Add the onion and brown slightly.

4. 4

   Add sufficient water or stock to cover the rolls.

5. 5

   Add the carrot and bay leaf and simmer gently for 35-40 minutes until the veal is cooked.

6. 6

   Transfer the rolls to a hot serving dish and remove the string.

7. 7

   Strain the sauce into a pan and blend a little flour with some of the liquid.

8. 8

   Return the flour mixture to the sauce, bring to the boil and pour over the veal rolls.

9. 9

   Serve with noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.