Veal Escalope in Chocolate Sauce – Scaloppine in Dolceforte

Rinse cutlets in cool water and rub dry. Brown meat briefly on both sides in three soup spoons of hot oil. Remove and season lightly with salt and pepper. Finely dice vegetables and sauté in remaining hot oil until translucent. Add flour, stir at low temperature and cook for a few minutes. Mix 200 ml vinegar, water, sugar, chopped pine nuts and grated chocolate. Add everything to the soft vegetables in the saucepan and make ten min. Then put the cutlets in the sauce and cook for another five to eight min until thick. Sprinkle with pomegranate seeds if desired.

Tip

Rinse cooled tongue, cover with cold water in a saucepan. Clean and halve a stick of celery, an onion and a carrot. Vegetables to the tongue form, season with salt, boil and make 120 minutes at low temperature. Cool the tongue in the broth. Then remove the skin and cut the tongue into not too narrow slices. Warm the tongue in the sauce.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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