Potato and vegetable ragout with parmesan cutlets

Name: Potato and vegetable ragout with parmesan cutlets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g new potatoes; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Sunflower oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 200 g Carrots; 150 g cherry tomatoes; 1 (approx. 150 g) Fennel Tuber; 1 small green pepper; 1 small aubergine; 1/2 Pot of thyme; 100 g Parmesan cheese; 100 g Breadcrumbs; 2 Eggs (size M); 8 small cutlets (about 60 g each); 7-10 Tbsp Pepper; 6 TABLESPOONS Flour; 100 g clarified butter

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g new potatoes
1 Onion
1 Garlic clove
2 TABLESPOONS Sunflower oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
200 g Carrots
150 g cherry tomatoes
1 (approx. 150 g) Fennel Tuber
1 small green pepper
1 small aubergine
1/2 Pot of thyme
100 g Parmesan cheese
100 g Breadcrumbs
2 Eggs (size M)
8 small cutlets (about 60 g each)
7-10 Tbsp Pepper
6 TABLESPOONS Flour
100 g clarified butter

Directions

1
Wash the potatoes thoroughly and dice them coarsely. Peel and chop onion and garlic. Heat the oil in a pot, fry the onion and garlic for about 3 minutes until transparent. Add tomato paste, fry briefly and add 500 ml water.
2
Add potatoes, season with salt and paprika. Bring to the boil and simmer in a closed saucepan for about 25 minutes.
3
Peel and slice the carrots. Wash the tomatoes. Clean, quarter and slice the fennel. Peppers clean, wash and cut into short strips. Wash and clean the aubergine, quarter it lengthwise and cut into slices.
4
Add the vegetables to the potatoes about 15 minutes before the end of the cooking time. Wash the thyme, shake dry. Strip the leaves from the stems, except for a little bit for garnishing.
5
Finely grate the cheese. Mix breadcrumbs and cheese, whisk eggs in a deep plate. Dab meat dry and season with salt and pepper. Turn the escalopes one after the other first in flour, then in the egg and finally in the cheese and breadcrumbs mixture.
6
Heat the clarified butter in portions in a large pan. Fry the escalopes in it in portions on each side for about 2 minutes. Season the vegetable ragout with salt, pepper and thyme. Arrange schnitzel and some ragout and dust with paprika.
7
Garnish with thyme.