Veal Fillet with Potato Chip Crust and Napkin Dumplings

Veal Fillet with Potato Chip Crust and Napkin Dumplings

Main dish

Save recipe

To save recipes, you need a free MixBuch account.

Sign in for free Create new account

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 40 min

Servings

4

Difficulty

Hard

Prep Time

60 min

This Thermomix® recipe for Veal Fillet with Potato Chip Crust and Napkin Dumplings is ready in 1 h 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

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 day before, 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 piece Bread rolls from the day before
  • 2 piece small Onions
  • 20 g Butter
  • 250 ml Milk
  • 3 Stiel Parsley
  • 4 piece 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 tbsp Wheat flour Type 405
  • 7 tbsp native Olive oil
  • 150 g Lamb's lettuce
  • 200 g Cherry tomatoes
  • 1.5 piece small red Onions
  • 125 g Cranberry sauce

Preparation (12 steps)

1

Prepare bread rolls

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

2

Chop and sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

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

180
3

Heat milk and pour over bread rolls

Thermomix® Setting
2 min/194°F/Speed 1 90

Pour 250 ml milk into the mixing bowl and heat for 2 min/90°C/level 1. Pour the milk over the bread roll cubes. Mix everything well and cover for about 20 minutes to soak.

120
4

Chop parsley

Thermomix® Setting
3 sec/Speed 5

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

3
5

Prepare dumpling mixture

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

6

Shape and cook dumplings

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

7

Chop 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.

8

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 tbsp wheat flour Type 405, then in egg and finally in the chip crumbs.

9

Fry veal fillet and cook in the oven

Heat 3 tbsp 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 the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes (meat thermometer: core temperature of 65-70 °C).

10

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 salad ingredients, season the salad with some salt and pepper and arrange on four small plates.

11

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 in portions until golden brown.

12

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.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

More images

Recipe image

About this recipe

This recipe for veal fillet with potato chip crust and napkin dumplings is a modern interpretation of classic Sunday dishes. I remember my grandmother used to spend hours in the kitchen conjuring up similar delicacies. This recipe is a tribute to that tradition, but with a modern twist and the help of the Thermomix® to simplify the process. The veal fillet, the heart of the dish, should be of good quality and not too thick so that it cooks evenly. The potato chip crust provides a surprising crunch and a slightly salty note that harmonizes perfectly with the tender meat. The napkin dumplings, prepared with bread rolls from the day before, are a wonderful way to use up old bread. The parsley brings freshness and the nutmeg a subtle spice. The cranberry sauce contributes a fruity sweetness that provides a nice contrast to the savory components. The Thermomix® plays a central role in the preparation of the napkin dumplings. Chopping the onions and heating the milk is effortless. Make sure to soak the bread roll cubes in the milk for long enough so that they become nice and soft. The dumpling mixture should not be too moist, otherwise the dumplings may fall apart during cooking. If the mixture is too moist, simply add some breadcrumbs. When cooking the dumpling roll, it is important that the water does not boil vigorously, but only simmers slightly. This way the dumplings stay nicely in shape. The potato chips should not be crumbled too finely, otherwise the crust will become too crumbly. For a vegetarian version, you could replace the veal fillet with large portobello mushrooms. These can also be breaded with the potato chip crust and baked in the oven. Instead of cranberry sauce, you could also serve lingonberry jam or a chutney. If you like it a little spicier, you can add a pinch of chili to the dumpling mixture. Serve the veal fillet with potato chip crust and napkin dumplings on preheated plates. A fresh lamb's lettuce with cherry tomatoes and red onions provides a light side dish. A dry red wine, such as a Pinot Noir, goes perfectly with this dish. The napkin dumplings can be prepared well in advance and stored in the refrigerator. However, they should be sliced before frying. The veal fillet should ideally be prepared fresh, as the crust will otherwise lose its crispness. However, leftover veal fillet can also be eaten cold or used for sandwiches.

Tags

#Meat #Festive #Hearty #Christmas #Winter #Wintery

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Celery
  • Mustard

ALL features in the app

Download the MixBuch App and save recipes offline – including MiaMix.

• Create your own recipes – from photo, URL or text

• Your favorites always with you – even offline

• Your own cookbooks & weekly plan on your phone

• Push notifications for new recipes & MiaMix updates

• MiaMix: AI cooking assistant with precise Thermomix® steps

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Similar Recipes

Based on category & tags

Hearty Venison Goulash
40 min

Hearty Venison Goulash

Main course

4
Hearty Roast Pork with Sauerkraut and Dumplings
2 h

Hearty Roast Pork with Sauerkraut and Dumplings

Main course

8
Hearty Deer Goulash with Dumplings and Apple Red Cabbage
3 h

Hearty Deer Goulash with Dumplings and Apple Red Cabbage

Main course

4
Hearty Deer Goulash
3 h 30 min

Hearty Deer Goulash

Main course

6
Hearty Roast Pork with Brussels Sprouts and Sweet Potato
1 h 30 min

Hearty Roast Pork with Brussels Sprouts and Sweet Potato

Main course

6
Hearty Goulash in Red Wine
3 h 30 min

Hearty Goulash in Red Wine

Main Course

6
Hearty Beef Goulash
2 h 45 min

Hearty Beef Goulash

Main course

4
Hearty Beef Goulash
2 h 40 min

Hearty Beef Goulash

Main course

6