Kalbsschnitzel Nach Josca

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 6 thin veal escalopes, pounded
• 6 eggs, hard boiled, peeled and left whole
• seasoning
• lard or oil
• 1 onion, sliced
• warm water or stock
• 2 carrots, sliced
• 1 bay leaf
• flour

Recipe

• 1 wrap each egg in a slice of veal, season and tie firmly with kitchen or butcher's string.
• 2 melt the fat in a pan and brown the veal rolls on all sides.
• 3 add the onion and brown slightly.
• 4 add sufficient water or stock to cover the rolls.
• 5 add the carrot and bay leaf and simmer gently for 35-40 minutes until the veal is cooked.
• 6 transfer the rolls to a hot serving dish and remove the string.
• 7 strain the sauce into a pan and blend a little flour with some of the liquid.
• 8 return the flour mixture to the sauce, bring to the boil and pour over the veal rolls.
• 9 serve with noodles.