Veal Fillet with Potato Chip Crust and Napkin Dumplings

Name: Veal Fillet with Potato Chip Crust and Napkin Dumplings
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4 Portionen
Ingredients: 5 Stück Bread rolls from the previous day; 2 Stück Small onions; 20 g Butter; 250 ml Milk; 3 Stiel Parsley; 4 Stück Eggs (size M); Salt; Pepper; Grated nutmeg; 60 g Potato chips; 400 g Veal fillet (thin piece, approx. 5 cm Ø); Fleur de Sel; Tellicherry Pepper; 2 EL Wheat flour Type 405; 7 EL Virgin olive oil; 150 g Lamb's lettuce; 200 g Cherry tomatoes; 1.5 Stück Small red onions; 125 g Cranberry sauce

Main course

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Cook Time

1 h 40 min

Servings

Difficulty

Hard

Prep Time

60 Min

Description

This Thermomix® recipe for veal fillet with potato chip crust and napkin dumplings is a hearty main course, ideal for festive occasions. The preparation with bread rolls from the previous day, onions, butter and fresh parsley takes about 100 minutes, of which 60 minutes are active working time. The recipe is designed for 4 servings. It is particularly suitable as a hearty family meal or for a festive Christmas menu.

Ingredients (19 ingredients)

5 Stück Bread rolls from the previous day
2 Stück Small onions
20 g Butter
250 ml Milk
3 Stiel Parsley
4 Stück Eggs (size M)
Salt
Pepper
Grated nutmeg
60 g Potato chips
400 g Veal fillet (thin piece, approx. 5 cm Ø)
Fleur de Sel
Tellicherry Pepper
2 EL Wheat flour Type 405
7 EL Virgin olive oil
150 g Lamb's lettuce
200 g Cherry tomatoes
1.5 Stück Small red onions
125 g Cranberry sauce

Preparation (12 steps)

Prepare bread rolls

Cut the bread rolls from the previous day (approx. 300 g) into small cubes and place in a bowl. Set aside.

Chop and sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Peel 2 small onions (approx. 80 g), quarter them and place in the mixing bowl. Chop for 3 seconds/speed 5. Push down with the spatula. Add 20 g butter and sauté for 3 minutes/120°C/speed 1.

180

Heat milk and pour over bread rolls

Thermomix® Setting

2 min/194°F/Speed 1 90

Add 250 ml milk to the mixing bowl and heat for 2 minutes/90°C/speed 1. Pour the milk over the bread cubes. Mix everything well and leave to soak, covered, for approx. 20 minutes.

120

Chop parsley

Thermomix® Setting

3 sec/Speed 5

Wash, shake dry, pluck 3 sprigs of parsley and place in the mixing bowl. Chop for 3 seconds/speed 5. Transfer.

Prepare dumpling mixture

Add chopped parsley, 3 eggs (size M), a little salt, pepper and grated nutmeg to the soaked bread cubes and mix everything well.

Shape and cook dumplings

Spread the dumpling mixture as a strand (approx. 22 cm long, 7 cm Ø) on the long side of a moistened tea towel. Roll the mixture in tightly and tie the ends together with kitchen twine. Place the roll in boiling salted water and leave to simmer in it for 30-40 minutes. Turn the roll regularly.

Crumble potato chips

Place 60 g potato chips in a freezer bag and roughly crumble with a rolling pin or your hands. Place the crumbs on a plate.

Bread veal fillet

Whisk 1 egg (size M). Pat the veal fillet (400 g, thin piece, approx. 5 cm Ø) dry and season with Fleur de Sel and Tellicherry pepper. First turn the fillet in 2 tablespoons wheat flour type 405, then in egg and finally in the chip crumbs.

Fry veal fillet and cook in the oven

Heat 3 tablespoons of olive oil in an ovenproof pan. Fry the veal fillet in it for 5-6 minutes until golden brown, turning occasionally. Cook the fillet (possibly with a meat thermometer) in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes until done (meat thermometer: core temperature of 65-70 °C).

Prepare salad

Clean and wash 150 g lamb's lettuce, then spin dry. Wash and halve 200 g cherry tomatoes. Peel 1.5 small red onions and cut into fine rings. Mix all the salad ingredients, season the salad with a little salt and pepper and arrange on four small plates.

Fry dumpling slices

Remove the napkin dumpling from the water and let it drain. Remove the dumpling from the cloth and cut into approx. 1.5 cm thick slices. Heat the remaining olive oil in portions in a large pan. Fry the dumpling slices in it until golden brown in portions.

Arrange and serve

Remove the finished veal fillet from the oven and let it rest for 5-10 minutes. Cut the fillet into slices and arrange on a plate with the dumpling slices. Garnish with parsley. Pour 125 g cranberry sauce over the salad and serve with it.