Kalbsschnitzel in einer aromatischen Marsalasauce

Zutaten

• 2 veal escalopes
• 1 punnet of mushrooms
• 1 chicken stock cube
• 500 g floury potatoes
• 1 onion
• 1 bunch of tarragon
• 2 sprigs of cherry tomatoes
• 4 cloves of garlic
• 1 tbsp butter
• olive oil
• salt & pepper
• 60 ml Marsala or white wine

Zubereitung

1. 1

   1. Preheat the oven to 200°C. Peel the potatoes, cut them into pieces of about 3 cm and place them in a pan with cold salted water. Boil for about 15 minutes until tender, then drain. Mash well and season with olive oil, salt and pepper, then set aside.2. Place the cherry tomatoes and unpeeled garlic cloves in an oven dish and drizzle with 2 tablespoons of olive oil, salt and pepper. Finely chop the onion and slice the mushrooms thinly. Dissolve half the stock cube in 250 ml of warm water.3. Put the oven dish in the oven and roast for 15 minutes. Heat a frying pan over high heat with 2 tbsp of olive oil. Season the veal with salt and pepper and cut each piece in half. Sear for 30 seconds on each side. Remove from the pan and set aside.4. Add 2 tablespoons of olive oil to the pan and fry the chopped onion over medium heat for 5 minutes. Add the mushrooms, turn up the heat slightly and cook until golden brown. Pour in the Marsala or white wine and let it reduce slightly. Finely chop the tarragon. Add the chicken stock to the pan, bring to a boil and let the sauce reduce a little. Gently stir in the knob of butter (this binds the sauce).5. Warm the mashed potatoes and squeeze the roasted garlic out of their skins, mixing them in thoroughly. Return the veal and tarragon to the pan for about 2 minutes. Serve the meat with the Marsala or white wine sauce spooned over the top, with the roasted tomatoes and mash on the side. Enjoy!