How to make it

  • Pound the meat very thin and salt both sides.
  • Create an assembly line with 3 plates of the following: first plate fill with flour, second eggs - salt again, third breadcrumbs.
  • Coat the veal in each of the three plates in order.
  • Boil the potatoes until tender and cut them in wedges after cooking.
  • Chop parsley very fine.
  • Heat oil in a frying pan (The oil needs to get extremely hot and there must be a lot of oil in the pan - the meat should be swimming in it!)
  • When the oil is very hot, place the meat in the pan.
  • Move the pan back and forth so that the oil makes waves (this makes the crust on the veal rise and creates the renowned texture).
  • In the mean time take another pan and melt 1 tablespoon of butter - when the butter is melted add the parsley.
  • When the meat is fully expanded and the crust is “blown up” it is ready.
  • Add a piece of butter in it to get a rich butter flavor.
  • Drain the meat on a paper towel.
  • Add the potatoes to the second pan and sauté, stir until potatoes are coated in parsley.
  • Place Lingonberries on a plate and add the veal and potatoes.

Reviews & Comments 3

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    " It was excellent "
    maywest ate it and said...
    a new twist to my favorite clasic thanks and such a good one too.
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    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. Great post and a very high 5.
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    " It was excellent "
    momo_55grandma ate it and said...
    a definite must try thanks high5
    Was this review helpful? Yes Flag

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