Knusperschnitzel with carrot-potatoe puree

Name: Knusperschnitzel with carrot-potatoe puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 500 g Carrots; 1 TEASPOON Vegetable broth (instant); 8-10 Tbsp Corn flakes; 4 Turkey escalope (approx. 125 g each); 1-2 Eggs; 7-10 Tbsp salt, white pepper; 3-4 Tbsp Oil; 20 g butter/margarine; 7-10 Tbsp some milk; 1/2 bunch Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
500 g Carrots
1 TEASPOON Vegetable broth (instant)
8-10 Tbsp Corn flakes
4 Turkey escalope (approx. 125 g each)
1-2 Eggs
7-10 Tbsp salt, white pepper
3-4 Tbsp Oil
20 g butter/margarine
7-10 Tbsp some milk
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes and carrots. Cut both into pieces. Bring 1/2 l water to the boil, dissolve the stock in it. Boil carrots and potatoes for 15-20 minutes
2
Crush the cornflakes a little. Wash the schnitzel and pat dry. Whisk eggs. Season with salt and pepper. Turn the schnitzel first in whisked egg, then in the cornflakes. Press the cornflakes a little bit to make them stick well
3
Heat the oil in a pan. Fry the escalopes in it for 3-4 minutes on each side until golden brown
4
Drain a good half of the stock from the potatoes and carrots. Add fat to the vegetables. Mash everything roughly. Stir in some milk if necessary. Season to taste
5
Wash and chop the parsley. Arrange schnitzel and carrot puree. Sprinkle with parsley and garnish
6
Drink: orange juice