We're off to a restaurant near Basel in Switzerland. The Schnällenursli is actually on a working farm. Chef Nicolai Berger shows us how to prepare veal schnitzel.
INGREDIENTS
250g Flour
3 Eggs
40 ml Milk
40 ml fizzy water
1 tsp Salt
A pinch of freshly ground nutmeg
50g wild garlic (about 10 leaves)
4 veal schnitzel à 160g
250g mixed wild mushrooms
1 spring onion
½ glass of white wine
1 shot of Marsala
50ml stock
Preparation
Use a whisk to beat the egg, milk, water, salt, and nutmeg in a large bowl. Add the flour and transfer the mixture to a mixer and stir until air bubbles star to appear in the dough. Wash the garlic leaves and blanch in boiling salted water for one minute. Then chill in iced water. Drain the leaves, chop finely and add to the dough mixture.
Bring 5 liters of salted water to the boil and push the dough mixture through a large grater or a special ‘spätzli’ press and add to the water. When they rise to the surface they are ready. Rinse them in cold water and put to the side.
Halve the veal schnitzel and beat flat.
Chop the wild mushrooms into small pieces and slice the spring onions lengthways and then into strips. Fry the spring onions in hot butter and then add the mushrooms. Add the white wine, a shot of Marsala and 50 ml of stock and leave it to sizzle for a short while.
Warm up the ‘spätzli’ in a pan of hot butter, until they are lightly brown.
Fry the pieces of meat briefly on both sides in a mixture of hot butter and oil until they are brown.
Arrange it all on a plate and serve hot!
