Veal Spätzli with Lemon Herb Sauce

Total time: 45m
Preparation Time: 45m

For 4 servings

Nutritional Information

Contains 294 Kcal, 8g Protein, 17g Carbohydrates, 20g Fat


  • Escalopes
  • 4 veal escalopes (e.g. flank, approx. 140 g each), beaten flat
  • 1.5 tbsp. olive oil
  • 0.5 tsp. salt
  • a little pepper
  • Sauce
  • 0.5 dl meat bouillon
  • 2 dl full fat cream
  • 1 bunch chives, coarsely chopped
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 0.5 organic lemons, cut into slices
  • salt and pepper to taste

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  • Escalopes

    Preheat the oven to 60°C, warm the platter and plates. Beat the steaks until slightly flattened and brush with oil. Grill the steaks, in batches, in a hot griddle for approx. 1 min. each side, remove, season, keep the steaks warm.
  • Sauce

    Pour the stock into the griddle, loosen any bits that have stuck to the bottom of the pan, pour through a sieve into a small pan. Bring to the boil, stirring, then reduce the heat, Puree the cream with the herbs, add to the stock with the lemon, bring to the boil, simmer for approx. 2 mins., season.
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