Mini-Schnitzel of pork with roasted potato cubes and sugar-peas-carrot-vegetables

Name: Mini-Schnitzel of pork with roasted potato cubes and sugar-peas-carrot-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g waxy potatoes; 7-10 Tbsp Salt; 200 g Sweet peas; 1 bundle (approx. 500 g) Carrots; 8 Mini cutlets (approx. 80 g each); 2 Eggs (size M); 7-10 Tbsp Pepper; 5 TABLESPOONS Flour; 100 g Breadcrumbs; 5 TABLESPOONS Oil; 6 Stem(s) Chervil; 20 g Butter or margarine; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g waxy potatoes
7-10 Tbsp Salt
200 g Sweet peas
1 bundle (approx. 500 g) Carrots
8 Mini cutlets (approx. 80 g each)
2 Eggs (size M)
7-10 Tbsp Pepper
5 TABLESPOONS Flour
100 g Breadcrumbs
5 TABLESPOONS Oil
6 Stem(s) Chervil
20 g Butter or margarine
7-10 Tbsp Cling film

Directions

1
Peel and wash the potatoes and cut them into cubes of about 1 cm thickness. Cook in boiling salted water for about 3 minutes, remove. Clean, wash and cut the sugar snap peas diagonally in half. ##Peel, wash and cut carrots lengthwise into halves and cut into pieces.
2
Wash the meat and dab dry. Between 2 layers of foil, tap a little thinner. ##Beat the eggs and season with salt and pepper. Turn escalopes one after the other first in flour, then in egg and breadcrumbs.
3
Heat 5 tablespoons of oil in portions in a frying pan. Fry the escalopes in portions at medium heat for about 6 minutes, remove and keep warm. Add potato cubes and fry for about 5 minutes, turning, season with salt and pepper.
4
Meanwhile cook the carrots in boiling salted water for about 5 minutes, after 2 minutes add the mangetout. Wash the chervil and dab dry, remove the leaves. Drain carrots and ##sugar pods##, leave in the pot.
5
Add fat and chervil and toss.