Bagel with veal cutlet, mushrooms and rocket pesto
- 4 thin (approx. 120 g each) veal cutlets (schnitzel/escalope)
- 2 small bunches of rocket, washed
- 30 g Parmesan, grated
- 20 g pine nuts, toasted
- 2 cloves of garlic, finely chopped
- 100 ml olive oil
- Salt and pepper
- 1 tbsp lemon juice
- 1 tsp chilli flakes
- 150 g brown mushrooms, sliced
- 4 bagels
- 2 tbsp clarified butter
- 100 g chive cream cheese
Take the veal out of the fridge ahead of time to allow it to come up to room temperature. Preheat the oven to 180°C (356°F) top and bottom heat.
Coarsely chop 1.5 bunches of rocket, then puree with Parmesan, pine nuts, 1 clove of garlic and 80 ml olive oil. Season with salt, pepper, lemon juice and chilli flakes.
Fry the mushrooms in the remaining olive oil until golden brown, then add the remaining garlic and continue cooking until all the released liquid has evaporated from the pan. Now season with salt and pepper, not before.
Cut the bagels in half horizontally and briefly toast them in the oven. Heat the clarified butter in a pan and sear the veal cutlets on medium heat for 1 minute on each side. Remove the pan from the heat, cover, and leave the cutlets to rest so that they cook all the way through. Then season with salt and pepper to taste and slice into thin strips, cutting against the grain.
Spread the cream cheese on the bottom half of each bagel. Place a few rocket leaves over the top, followed by the sliced veal and mushrooms, then the rocket pesto. Cover with the top halves and preferably serve immediately.
If any rocket pesto is left over: in the next 1-2 days simply toss the pesto through some pasta or mix it with quark to make a spread.