Veal Chops Clinic Eden Style

Liebhauser At the beginning, spread the veal cutlets on a board and spread thinly by hand. Later, spread mustard on the top, then place the slices of bacon on the cutlets, pressing well until smooth. Later cut the onion into fine rings, cut the pickles into fine sticks. Later put the whole thing on the first side of the cutlets and roll them up one by one, adding the formed roll with a wooden stick. Continue like this until all eight meat rolls are together. Later, season the rolls and dust lightly with flour. Dice the onion, carrots and celery and the tomato. Heat a little oil in a cast iron pan and fry the veal ears well on all sides. Later add the carrot, celery and onion cubes and brown them a little bit. Now add the tomato cubes and the tomato extract and melt the whole thing again. Later extinguish with water and put the veal rolls back into the frying pan. Cover and steam for about 1 hour. The sauce possibly bind and again hearty seasoning.

Cover and marinate like this. Use veal for roasting/braising not fillet oAe.! In addition Polenta gave from the hospital/hotel Eden Rheinfelden-Ch from a Küchenlehring keep. Mmmh

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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