Schnitzel pan on winter vegetables

Name: Schnitzel pan on winter vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 large bunch of soup greens (approx. 1 kg; 400 g celeriac, 200 g carrots, 100 g parsley root, 300 g leek); 2 red onions; 1 Garlic clove; 1/4 collar Parsley; 8 small turkey escalopes (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 7-10 Tbsp Sugar; 7-10 Tbsp some juice and zest of 1 untreated lemon; 1-2 TABLESPOONS Butter

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 large bunch of soup greens (approx. 1 kg; 400 g celeriac, 200 g carrots, 100 g parsley root, 300 g leek)
2 red onions
1 Garlic clove
1/4 collar Parsley
8 small turkey escalopes (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
7-10 Tbsp Sugar
7-10 Tbsp some juice and zest of 1 untreated lemon
1-2 TABLESPOONS Butter

Directions

1
Peel and wash the celery, carrots and parsley root. Dice celery and parsley root. Cut carrots into slices. Clean, wash and cut leek into thick rings. Peel onions and garlic.
2
Cut onions into slices, chop garlic finely. Wash parsley, dab dry and chop, except for a little bit for garnishing. Wash the meat and dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan.
3
Fry the escalopes in portions for 4-5 minutes, turning them over. Meanwhile cook celery in boiling salted water for about 5 minutes. Add leek and carrots 3 minutes before the end of cooking time. Pour the vegetables into a sieve and quench.
4
Heat 1-2 tablespoons of oil in a frying pan and fry the vegetables for about 3 minutes, turning them gently. Season with salt, pepper, sugar, lemon juice and zest. Mix in parsley and butter. Arrange the vegetables and schnitzel on a plate, ciabatta bread tastes good with them.