Juice Scallop

Beat the cutlets, season with salt and pepper and coat one side with mustard. Turn the other side in flour.

Clean the spring onions and cut into rings.

Chop capers and anchovy fillets finely.

Heat oil in a frying pan, fry cutlets with the floured side first, turn and remove after briefly frying.

If necessary, add some fresh fat and now lightly fry the spring onions. Add anchovies and capers and deglaze with vinegar.

Add beef broth, bay leaf and juniper berries and put the cutlets back in.

Cover and steam for between one and two hours, depending on the quality of the meat. During this time, turn the meat repeatedly and add more liquid if necessary.

Remove the softly cooked cutlets, strain the sauce and return to the pan. If there is not enough sauce, add some more soup.

Stir in crème fraîche and let the sauce thicken.

Put the slices of juice back in, allow to infuse briefly and serve sprinkled with chopped parsley.

Preparation Tip:

Veal escalopes do not need to be steamed, just sautéed briefly.

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