Mozzarella-Schnitzel with carrot-shallots-vegetables
very easy
40 mins
40 mins
Ingredients
- 1 collar + 5 stems basil
- 2 Garlic cloves
- 25 g grated parmesan cheese
- 25 g crushed almonds
- 9 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 packs (125 g each) Mozzarella cheese
- 6 Shallots
- 800 g Carrots
- 20 g Butter
- 100 ml Vegetable broth
- 25 g dried tomatoes
- 8 discs (42 g each) Sandwich Wheat Toast
Directions
- 1
For the pesto, wash 1 bunch of basil, shake dry and pluck the leaves from the stems. Peel and chop the garlic. Put basil, parmesan, garlic, almonds and 5 tbsp. olive oil into a tall mixing bowl. Puree finely with a hand blender. Season with salt and pepper
- 2
Drain the potatoes, quench, peel and slice. Squeeze the orange. Mix juice with vinegar. Whip oil into it. Mix potatoes, lentils, carrots and the marinade. Season to taste with salt and pepper.
- 3
In the meantime, place toast bread side by side on a work surface and roll out with a dough roller (only roll flat, can't really be rolled out). Spread one side with pesto, spread mozzarella cheese on 4 slices, leaving the edge of the bread about 1 cm free. Place 1 slice of bread exactly on top of each slice, press the sides together firmly with your hands
- 4
Heat 4 tablespoons of olive oil in a very large frying pan, carefully place the bread in it and fry until golden brown on both sides. (Is also possible in a smaller pan in 2 portions, but then you have to keep it warm in the oven).
- 5
Arrange carrot-shallot vegetables and one stuffed toast each, sprinkled with tomatoes, on plates
Nutrition Facts
720 kcal
53 g
46 g
24 g
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