Coconut Veal Escalope on Vegetables

from crushed crispbread and coconut turn to the other side. Fry in hot fat and cook in the stove. Cut the zucchini into slices, remove the stalks from the shii-take mushrooms and roast them in a little oil in a grill pan.

Toast the bread. Reduce whipping cream, boil with a little vegetable stock and coconut flakes to a sauce and add chopped lemon balm.

Arrange zucchini slices, mushrooms and toasted toast on a plate and place the schnitzel on top. Pour sauce over everything and garnish with basil.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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