source: | 2000 Games, Devotions, Themes, Ideas and more for Youth Work
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Veal schnitzel on tomato-leek sauce

Category: Lunch
Sub-Category: Meat dishes
Difficulty/Costs: normal / increased
Number of people: 12
  • 24 small veal schnitzel, alternatively 12 veal cutlets, which are halved
  • 750 g leeks
  • 6 tablespoons clarified butter
  • 3 cloves garlic
  • 3 medium onions
  • 150 ml white wine
  • 12 medium-strength tomato, alternatively 1200g tomatoes tinned
  • Salt pepper
  • 6 dl cream
  • 3 tbsp. tomato puree
  • 3 dl chicken stock


To begin heat the oven to 80 ° C. During this time put a baking tray into the oven. Now peel the leeks and cut into rings. Scald the tomatoes with boiling water, then peel and cut them into half. Remove the seeds and dice. If you use tomatoes from a tin, remove all the water and cut as well.

Next cut the onions and garlic finely. Now season the veal schnitzel and season on both sides with salt and pepper. Next heat some butter in the pan and fry them for a minute, then turn them over but fry only for 40 seconds.

Now put the schnitzels on the baking tray and bake at 80 ° C for about 20 minutes or less. Now put the garlic and onions in the schnitzel pan and use the remaining butter to cook them until glassy; then add the leeks. Steam it all for 3-4 minutes, stir now and then. Remove from the pan.

Now add the tomato puree and sauté briefly. Then add the white wine and broth. Let it cook until half the liquid evaporated. Now add the cream and let the sauce simmer until it gets slightly thicker. Season with salt and pepper.

Shortly before serving cook the sauce one more time, and add the leeks and diced tomatoes. Boil again and season with salt if necessary. Now pour the veggie sauce over the veal. This dish goes well with plain rice, fried potatoes or pasta.

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