Schnitzel nuggets with buttered vegetables

Name: Schnitzel nuggets with buttered vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg mealy cook. Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200 g White bread; 1 TEASPOON Sweet peppers; 2 Eggs; 1 Cauliflower; 2 medium-sized carrots; 100 g frozen peas; 3 thick pork cutlets (approx. 200 g each); 3-4 Tbsp Flour; 2-3 TABLESPOONS Oil; 1/4 l Milk; 3-4 Tbsp Butter; 7-10 Tbsp Chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg mealy cook. Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200 g White bread
1 TEASPOON Sweet peppers
2 Eggs
1 Cauliflower
2 medium-sized carrots
100 g frozen peas
3 thick pork cutlets (approx. 200 g each)
3-4 Tbsp Flour
2-3 TABLESPOONS Oil
1/4 l Milk
3-4 Tbsp Butter
7-10 Tbsp Chervil

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 20 minutes
2
Remove the crusts from the bread and crumble finely. Mix with paprika. Whisk eggs, 2 tablespoons water, salt and pepper
3
Clean and wash the cauliflower and divide it into florets. Peel, wash and slice the carrots. Steam both covered in little boiling salted water for 10-12 minutes. Add peas and cook for about 5 minutes
4
In the meantime dab the escalopes dry and cut them crosswise into 15-16 strips. Turn first in the flour, then in the egg and finally in the breadcrumbs. Press on. Heat oil in a coated pan. Fry the schnitzel nuggets in it in portions all around for about 10 minutes, keep warm.
5
Heat milk and 1-2 tablespoons of butter. Drain and mash potatoes, stir in milk. Season with salt and nutmeg. Drain vegetables and toss briefly with 2 tbsp. butter. Arrange everything and garnish with chervil
6
Drink: mineral water