Schnitzel sticks/ sticks with buttered vegetables and mashed potatoes

Name: Schnitzel sticks/ sticks with buttered vegetables and mashed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 thick slices (200 g each) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g White bread; 1 TEASPOON Sweet peppers; 2 Eggs (size M); 30 g Flour; 1 kg floury potatoes; 1 small head cauliflower; 3 Carrots; 100 g frozen peas; 3-4 Tbsp Oil; 1/4 l Milk; 60 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 thick slices (200 g each) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g White bread
1 TEASPOON Sweet peppers
2 Eggs (size M)
30 g Flour
1 kg floury potatoes
1 small head cauliflower
3 Carrots
100 g frozen peas
3-4 Tbsp Oil
1/4 l Milk
60 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil

Directions

1
Dab meat dry and cut into 16 wide strips. Season with salt and pepper. Finely grate white bread, place on a plate and season with paprika. Beat the eggs and three tablespoons of water.
2
Put the flour and breadcrumbs in deep plates. Turn meat sticks first in flour, then in egg and breadcrumbs. Peel and wash the potatoes and cook in salted water for 20 minutes. Clean the cauliflower and divide into small florets.
3
Peel, wash and slice the carrots. Steam vegetables in a little salted water for twelve minutes. Add peas to the vegetables five minutes before the end of cooking time. Heat oil in a pan. Fry the schnitzel sticks in it over medium heat for ten minutes, turning them over.
4
Drain the potatoes. Add milk and 30 grams of butter to the potatoes and mash. Season to taste with salt and nutmeg. Pour vegetables on a sieve. Melt 30 g butter and toss the vegetables in it.
5
Arrange mashed potatoes, vegetables and schnitzel sticks on plates, garnish with chervil.