Chef Carlos Arginiano presents us at the 55000 Recipes with a delicious recipe, very easy to prepare: Veal escalope with Hasselback potatoes, a classic meat dish accompanied by the famous Hasselback potatoes, a side dish of Swedish origin, you can’t miss it!
Ingredients (4 people):
- 4 beef fillets (125 g each)
- 4 potatoes, flour, beaten egg and breadcrumbs (for coating)
- 40 g butter
- extra virgin olive oil
- 6-8 stalks of fresh thyme
Preparation of the recipe Veal escalope with Hasselback potatoes by Karlos Arguiñano:
Wash potatoes and dry them. Do a little parallel cuts (half a centimeter) each potatoes without reaching the base. For this you can put potatoes on a bowl have a small limit. This edge will make the cuts the knife does not reach the bottom so as to join the base.
Put them in safe oven containerDrizzle them with a trickle of oil and season. Chop thyme branches and sprinkle with potatoes. Cut it Butter of 4 pieces and put one on each potato. Bake them at 200 ° for 40 minutes.
Mash the steaks with the blade of a knife, salt pepper, spend them flour, beaten egg and breadcrumbs. Beat them again with knife blade and do a little trademarks (diamond shape) on one side with the blunt part on the blade of the knife.
Fry the schnitzels in frying pan with butter. To remove excess fat, drain them on a plate covered with absorbent paper.
Serve on each plate a schnitzel and potatoes. Decorate the plates with parsley leaf.
Hasselback potatoes are from Sweden. Due to their taste and style, they are an ideal garnish for meat, poultry or fish.
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Now is your time.
David from 55000 Recipes