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

86.5g

per serving

86.5 g total

Fat

52.8g

per serving

52.8 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

piece

Egg

free-range, beaten

Butter

Fruits

piece

Dessert Apple

peeled, cored and chopped

GrainsCereals

slice

White Bread

processed into crumbs

tbsp

Plain Flour

Meat

100

Veal

NutsSeeds

tbsp

Basil

freshly chopped

tbsp

Parsley

freshly chopped

tbsp

Chive

freshly chopped

tbsp

Chervil

freshly chopped

clove

Garlic

chopped

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

Cherry Tomato

quartered

0.5

piece

Red Onion

sliced

Method

Pulse bread, herbs, garlic, salt, and pepper in a food processor to make crumbs.

Cook ragù ingredients in a pan for 6–8 minutes until apples are tender.

Serve the schnitzel on top of the apple and tomato ragù.

Transfer veal to the oven for 5–6 minutes until cooked through.

Dust veal in flour, dip in egg, and coat with herb crumbs.

Fry veal in butter for 2–3 minutes per side until golden.