Veal Schnitzel with Hash Browns, Green Beans and Fried Quail Eggs
Rinse and trim green beans. Blanch in salted water for 4-8 minutes, until al dente. Drain and rinse under cold water until cool. Drain.
Peel potatoes and cut into 1 cm (around 1/3 inch) thick slices. Dice bacon finely. Peel shallot and chop finely.
Rinse veal cutlets, pat dry and season with salt and pepper. Sauté in 4 tablespoons clarified butter for 5-8 minutes per side, or until cooked to your liking. Wrap in foil and set aside. Add sugar to the pan and cook until caramelized. Deglaze with red wine and veal stock. Boil until reduced by 1/3. Sauté potatoes in remaining clarified butter in a nonstick pan. Melt 2 tablespoons butter in a hot frying pan and sauté shallot, bacon and greens beans.
Fry quail eggs in remaining butter and season with salt and pepper.
Arrange veal cutlets, pan sauce and fried eggs on serving plates. Top with hash browns, bacon and green beans.
Serve with the canapes.