Marinated mini-schnitzels with plum chutney and oven potatoes

Name: Marinated mini-schnitzels with plum chutney and oven potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Lime; 2 Garlic cloves; 8 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Cumin; 4 Veal cutlet (approx. 150 g each); 300 g Plums; 2 Shallots; 1 TABLESPOON Mustard seed; 1 TABLESPOON Sugar; 4 TABLESPOONS Wine vinegar; 800 g Potatoes; 7-10 Tbsp Pepper; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Lime
2 Garlic cloves
8 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Cumin
4 Veal cutlet (approx. 150 g each)
300 g Plums
2 Shallots
1 TABLESPOON Mustard seed
1 TABLESPOON Sugar
4 TABLESPOONS Wine vinegar
800 g Potatoes
7-10 Tbsp Pepper
baking paper

Directions

1
Wash the lime hot, grate dry and grate the peel thinly. Halve the fruit and squeeze the juice. Peel garlic and press it through a garlic press. Mix lime peel, lime juice, garlic and 1 tbsp. oil. Season with salt and cumin. Wash the meat, dab dry, cut into thirds, marinate in the prepared marinade and chill
2
Wash and stone the plums and cut them into slices. Peel and chop the shallots. Heat 1 tablespoon of oil in a frying pan. Sauté the diced shallots for about 5 minutes while stirring. After about 3 minutes add mustard seed and sugar. Deglaze with vinegar. Add plums and braise for about 3 minutes at reduced heat. Season with salt
3
Peel, wash and roughly dice the potatoes. Season with salt and pepper. Spread on a baking tray lined with baking paper and drizzle with 4 tablespoons of oil. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
4
Remove meat from the marinade and pat dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat in it in portions for about 4 minutes each, turning. Arrange schnitzel, potatoes and chutney