B’soffen Escalope with Grape Rice

Heat butter in a frying pan. Season the cutlets with salt and dust with flour on both sides. Fry the cutlets briefly on both sides in the butter, pour in the wine. Let the meat soak in the sauce for a while. Remove the cutlets from the frying pan and keep warm. Season the sauce with chopped garlic and herbs.

Clean or peel the spring onion and carrots and cut them into small pieces. Add to the sauce and cook for a few minutes. Finally, pour the sauce with cream and cook a little more.

Remove the grapes and cut them in half. Heat the cognac in a frying pan, add the halved grapes, season with sugar. Bind (assemble) the resulting sauce with a few pieces of ice-cold butter. Mix the grapes with the long grain rice.

Arrange the cutlets with the grape rice on plates, garnish with edible confetti and/or chopped parsley.

harmonious white wine

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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