Veal oyster with crispy shallots crust

Name: veal oyster with crispy shallots crust
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 2 slice old white bread; 2 el traditional olive oil; 8 shallot; 2 el unsalted butter or margarine; 100 ml White wine; 1 el dried thyme; 4 veal ester at room temperature; 15 g fresh parsley; 1 toe garlic; 300 g fresh spinach

Veal oyster with a crispy shallot crust and spinach.

Ingredients

Kitchen Stuff

1 low oven dish

Directions

Crumble the bread. Heat the oil in a frying pan and toast the bread crumbs until golden brown. Leave to cool on kitchen paper.
Halve the shallots and cut into thin slices. Melt the butter in a saucepan and fry the shallot briefly.
Add the wine and thyme and season with salt and pepper. Stew the mixture covered for 20-25 min.
Preheat the oven to 200 ° C.
Rub the meat with salt and pepper. Heat the oil in a frying pan and fry the meat for 2 minutes per side.
Slice the parsley. Squeeze the garlic over a bowl and mix with the crumb and parsley.
Grease the oven dish and place the veal oysters in the oven dish. Divide the shallot and then the crumb mixture over it.
Heat the meat in the oven for approx. 5 minutes.
In the meantime, melt the butter in a large pan or stir-fry and let the spinach shrink in a pinch. Season with salt and pepper.
Drain the spinach in a sieve and press out the moisture. Divide the spinach over warm plates. Put the veal oyster on it.