Breaded schnitzel with broccoli

Name: Breaded schnitzel with broccoli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, white pepper; 500-750 g Broccoli; 4 Pork cutlet (approx. 150 g each); 1 egg, 3-4 tablespoons flour; 3-4 Tbsp Breadcrumbs; 2-3 TABLESPOONS Oil; 1/2 bunch Parsley; 1 TABLESPOON butter/margarine; 2 TABLESPOONS Cranberries (glass); 7-10 Tbsp Lemon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, white pepper
500-750 g Broccoli
4 Pork cutlet (approx. 150 g each)
1 egg, 3-4 tablespoons flour
3-4 Tbsp Breadcrumbs
2-3 TABLESPOONS Oil
1/2 bunch Parsley
1 TABLESPOON butter/margarine
2 TABLESPOONS Cranberries (glass)
7-10 Tbsp Lemon

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Clean and wash broccoli and cut into florets. Cover and steam in salt water for 6-8 minutes
3
Wash the escalopes if necessary, dab dry and tap flatter. Whisk egg, salt and pepper. Turn escalopes one after the other in flour, egg and breadcrumbs. Press on the breadcrumbs
4
Heat the oil in a frying pan. Fry the escalopes for 4-5 minutes on each side until golden brown
5
Wash and chop the parsley. Drain potatoes and broccoli. Add the fat to the broccoli, toss. Arrange everything. Sprinkle parsley over the potatoes. Garnish with cranberries and possibly lemon
6
Breading with a twist: mix crushed cornflakes or chips into the breadcrumbs