Mini-Schnitzel with marinated summer vegetables

Name: Mini-Schnitzel with marinated summer vegetables
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 300 g Cauliflower; 1 small zucchini; 250 g Carrots; 2 TABLESPOONS Olive oil; 3 Branches of rosemary; 3 TABLESPOONS Sugar; 3 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 (à 50 g) small pork schnitzels; 1 egg (size M); 4 TABLESPOONS Flour; 150 g Breadcrumbs; 6 TABLESPOONS clarified butter

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

300 g Cauliflower
1 small zucchini
250 g Carrots
2 TABLESPOONS Olive oil
3 Branches of rosemary
3 TABLESPOONS Sugar
3 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 (à 50 g) small pork schnitzels
1 egg (size M)
4 TABLESPOONS Flour
150 g Breadcrumbs
6 TABLESPOONS clarified butter

Directions

1
One day before, clean the cauliflower, cut it into florets from the stalk and wash it. Wash and clean the zucchini, cut in half lengthwise and cut into slices. Peel, wash and slice the carrots. Heat oil in a large frying pan. Fry the vegetables in it for about 4 minutes, turning them over. Wash the rosemary, shake dry and pluck the needles from the twigs. After 3 minutes add sugar and rosemary. Deglaze with vinegar and season to taste with salt and pepper. Keep vegetables cold overnight for marinating. For the cutlets, wash the meat, dab dry and season with salt and pepper. Whisk the egg in a deep plate. Turn the meat one after the other in flour first, tap off excess flour, pull through egg and turn in breadcrumbs. Heat half the lard and fry 4 escalopes for about 5 minutes, turning them over. Fry the remaining escalopes in rest of clarified butter in the same way
2
With 8 people:
3
12 hours waiting time