Riesling Cutlet with Grapes

Beat the veal escalopes until flat. Heat the clarified butter in a large heavy frying pan. Sear the veal escalopes in it for 1-2 minutes per side and remove.

Clean and quarter the mushrooms, peel and finely dice the shallots. Fry the mushrooms in the frying pan. Add shallot cubes and sauté. Extinguish with grape marc brandy and Riesling. Bring to a boil, add whipped cream and cook until creamy. Add the cutlets and cook for 3-4 minutes, turning once to the other side.

Rinse the grapes, cut them in half and remove the seeds. Pluck the thyme and parsley from the stems, chop finely and add to the sauce form with the grapes. Bring to the boil briefly, season with salt and pepper, fold in the whipped cream and bring to the table.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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