Hidden Schnitzel with fried potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel

2. 2

   Clean, wash and cut broccoli into florets from the stalk. Cook in boiling salted water for about 8 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop. Drain broccoli and collect the vegetable water. Rinse broccoli immediately in cold water. Melt the fat, add 1 tablespoon of flour and sweat it for about 1 minute while stirring.

3. 3

   Measure out 100 ml vegetable stock. Pour milk and vegetable stock into the roux quickly while stirring. Bring to the boil and simmer for about 2 minutes. Season to taste with salt and nutmeg. Add broccoli to the sauce and keep warm. Wash the meat, dab dry and season with salt and pepper. Whisk eggs and parsley. Season with salt. Turn meat only in 4 tablespoons of flour. Heat 6 tablespoons of oil. Pull the meat through the egg mixture and immediately fry in portions for approx. 6 minutes at medium heat, turning. In the meantime cut potatoes into slices.

4. 4

   Season with salt. Turn meat only in 4 tablespoons of flour. Heat 6 tablespoons of oil. Pull the meat through the egg mixture and immediately fry in portions for approx. 6 minutes at medium heat, turning. In the meantime cut potatoes into slices. Heat 4 tablespoons of oil in a frying pan and fry the potatoes while turning. Season with salt and pepper. Arrange meat, potatoes and vegetables on plates

Nutrition Facts

KCAL
670 kcal

CARBS
42 g

FATS
32 g

PROTEINS
46 g