50 g Elle & Vire gourmet butter 82% FAT 4 bunches fresh sorrel 40 g Excellence Whipping Cream 35% FAT SQ salt SQ pepper
Parmesan Cream
500 g Excellence Whipping Cream 35% FAT 80 g grated parmesan SQ salt SQ pepper
Garnish
240 g Burlat cherries QS salt 4 sorrel leaves 2 baby fennel bulbs 16 red radishes 20 g water 1/2 lemon 300 g button mushrooms 160 g wild asparagus 70 g Elle & Vire gourmet butter 82% FAT QS ground black pepper
Milanese Schnitzel
8 veal escalopes 150 g eggs 120 g flour 150 g breadcrumbs 80 g Elle & Vire gourmet butter 82% FAT QS salt QS ground black pepper
Melt the butter, add the sliced sorrel leaves, simmer until the sorrel melts into the sauce. Blend with cream and season with salt and pepper.
2
Parmesan Cream
Reduce the cream by half, add the Parmesan, mix together well, blend, season with salt and pepper if required. Keep warm.
3
Garnish
Pit the cherries, and slightly stew them in 20 g of butter. Cook the wild asparagus in 20 g of butter. Clean and wash the button mushrooms, cook in 30 g of butter, juice of ½ a lemon and water, season with salt. Reduce all of the cooking juices with the mushrooms, stir to brown the mushrooms. Clean and finely slice the radishes and fennels, and reserve in iced water. Finely slice the sorrel leaves.
4
Milanese Schnitzel
Season the cutlets with salt and pepper, dip in flour, then egg, and lastly coat in fine fresh breadcrumbs. Fry in the butter.
5
Assembly
Begin plating with the escalope, both creams, and finish with all the other garnish ingredients.
Recipes
