Snail-Style Skewers


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With people who know how to take their time


  • 800 g (1 lb 12 oz) veal schnitzels
  • 2


Slice the veal schnitzels into 2 cm (¾ inch) thick strips. Peel and finely chop the French shallots, chop the dill. Combine the dill, French shallots and pepper, sprinkle this mixture over the strips of veal, season with salt. Roll up the strips like snails.

Thread these snails on skewers.

For the marinade, combine the Savora mustard with the olive oil and vodka, spread this mix