Veal Escalope with Hazelnut Brown Butter

Not necessarily the fine Sunday treat, but a quick, tasty dish for in between: Breaded veal escalopes with hazelnut-brown butter. Served with parsley potatoes and carrot flowers.

Place the meat between two sheets of cling film and pound lightly until the escalopes are about seven to eight millimeters thin.

Season with salt and pepper, and also with a little paprika if you like.

Mix the egg in a dish with a tablespoon of oil and a little salt.

Four baths for the cutlet_ Then pull the meat through the flour, pat it down, turn it in the egg mixture on the other side, drain it and finally roll it in the breadcrumbs and press them a little bit smooth. Heat the oil and butter strongly. Fry the meat quickly, turn down the heat and then continue to fry more moderately for about five minutes. Decorate the cutlets with parsley, capers and a lemon wedge. When serving, don’t hesitate to mention the French name: “Escalopes panées au beurre noisette”.

_Colorful additions: Yellow, green and orange_

Parsley potatoes and carrot flowers are served as a side dish. They are very easy to make: cook the peeled potatoes in salted water until soft, peel them and toss them hot in parsley butter with a little minced garlic. Remove the skin from the carrots, remove five small wedges lengthwise and cut into narrow slices. Sweat the florets in butter with a little salt and toss with

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