Ingredients
- —2 veal schnitzels (approx. 120 g each)
- —3 heads of Belgian endive
- —2 tsp ghee or olive oil
- —Pepper, salt, nutmeg
- —Optional: a splash of lemon juice or a spoonful of coarse mustard for serving
Instructions
Cut the Belgian endive in half lengthwise.
Heat 1 tsp of oil or ghee in a frying pan and cook the endive for 4–5 minutes on each side until golden brown.
Season with pepper, salt, and nutmeg, then keep warm.
Heat 1 tsp of oil or ghee in a second pan and cook the veal schnitzels for 2–3 minutes on each side.
Serve together, optionally with a drizzle of lemon juice or a spoonful of coarse mustard.
Air fryer option:
Belgian endive: 180 °C – 10 min (flip halfway through)
Veal schnitzel: 180 °C – 8 min
Preparation time: ± 20 minutes Nutrition: ± 310–330 kcal per person
Serving Tip
Delicious with a small lamb's lettuce salad or a spoonful of yogurt dressing with mustard. Serve the schnitzel on a light plate with the grilled endive alongside. Finish with a thin drizzle of lemon juice or a dollop of coarse mustard for a fresh touch.
Storage Tip
Store for up to 1 day in the refrigerator. Reheat in a pan or oven on a low setting (160 °C).