Veal schnitzel with baked stuffed onions and parsley-cream

Ingredients for Veal schnitzel with baked stuffed onions and parsley-cream

Instructions for Veal schnitzel with baked stuffed onions and parsley-cream

To prepare the Veal schnitzel with baked stuffed onions and parsley-cream recipe, please follow these instructions:

Wash the potatoes and bake them in the oven at 200 degrees C along with the onions.

Baked stuffed onions: Rinse the onions and set them in a heat-proof platter. Behind them clumsier in oven for 45-60 minutes together with the potatoes.

When the onions are tender, peeled Peal away, and the innermost of the onion are removed with a teaspoon. Close the hole in the bottom with a piece of baked onions.

Make the filling: Chop the giblets that was scraped out of the buds. The arrow 4 cloves of garlic, chop them and fry them in the butter in the Pan along with the thyme leaves. Add the chopped "løgindmad" French bread into crumbs and half of the grated cheese. Season with salt and pepper.

Favor filling in the 4 hollow bulbs, sprinkle the rest of the cheese on top and bake them in the oven until golden on top, it takes approximately 10 minutes.

Parsley cream: Rinse and chop chop. Stir in the chopped parsley with creme fraiche and mustard and season with salt and pepper.

Frying of schnitzlerne: turn the calves schnitzlerne in beaten egg and then in bread crumbs seasoned with salt and pepper. Let fat be browned in a pan by good heat. Turn down for even heat and FRY schnitzlerne in 3 minutes on each side, if they are to be rosa, or 4 minutes on each side, if they are to be fried.

Server schnitzlerne with the baked veal, stuffed onions, the baked potatoes and parsley cream.