Filled veal schnitzel - Fylld kalvschnitzel

FILLED VEAL SCHNITZEL
Fylld kalvschnitzel

Fresh marjoram is an excellent herb, used in the Swedish kitchen for many a hundred years. Here, it lends its taste to both the meat and the sauce.

4 servings

4 veal schnitzels, in all 1 to 1 1/3 lbs

salt, pepper
1½ to 1 ¾ oz butter or margarine
2 tablespoons fresh marjoram or 2 teaspoons dried
salt
black pepper
2 tablespoons butter or margarine
1/3 cup white wine
1/3 cup water
¾ cup whipping cream
¼ vegetable bouillon cube
2 tablespoons fresh marjoram or 2 teaspoons dried
1 tablespoon Maizena

Decoration:

fresh marjoram or parsley

Flavour the schnitzels with salt and papper. Mix fat, marjoram, salt and pepper and put a dab of marjoram butter on each schnitzel. Fold them double. Melt the fat in a frying pan and fry the meat on both sides until coloured. Put a lid on, lower the heat and fry slowly for 10 to 15 minutes.

Put the meat on a serving plate and keep warm. Whisk out the pan with wine, water and cream. Add bouillon cube, marjoram and Maizena stirred with some water and boil the sauce for a few minutes. Flavour to taste with salt and pepper, pour some of the sauce over the schnitzels and serve the rest separately.

Decorate with fresh marjoram or parsley and serve.

Enjoy!

Bella