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Veal schnitzels with Drambuie & green peppercorn sauce
Veal schnitzels with Drambuie & green peppercorn sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate veal schnitzels with a flavorful liqueur sauce.
Ingredients:
  • 16 small coliban (chat) potatoes
  • 10g butter
  • 20.00 ml finely chopped fresh continental parsley
  • 4.60 gm olive oil
  • 4 (about 125g each) veal steaks
  • 1 brown onion, halved, finely chopped
  • 125ml (1/2 cup) Drambuie
  • 250ml (1 cup) beef stock
  • 40.00 ml drained green peppercorns, coarsely chopped
  • Salt & freshly ground black pepper
  • Mixed salad leaves, to serve
Instructions:
  • Boil potatoes in salted water until tender, approximately 10 minutes. Drain and toss with butter and parsley in the pan. Cover and let sit.
  • Heat oil in a non-stick frying pan over high heat. Cook veal for 2 minutes on each side until golden brown and cooked through. Transfer to a plate, cover with foil, and set aside.
  • Saute onion and garlic in the pan until softened. Pour in Drambuie and let it boil. Reduce by half while stirring for 2 minutes. Add stock and peppercorns and cook until the sauce thickens, about 3 minutes. Remove from heat and season with salt and pepper. Enjoy!
  • Arrange the veal, salad leaves, and potatoes on plates. Top with a flavorful green-peppercorn sauce and enjoy!

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