Schnitzel Vienna style with cauliflower

Name: Schnitzel Vienna style with cauliflower
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g floury potatoes; 7-10 Tbsp Salt; 1 (approx. 750 g) Head Cauliflower; 1 egg (size M); 4 Pork cutlet (approx. 100 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 4 TABLESPOONS Breadcrumbs; 150 ml Milk; 2 stem(s) Parsley; 3 Stem(s) Chervil; 1 TEASPOON + 70 g Butter; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g floury potatoes
7-10 Tbsp Salt
1 (approx. 750 g) Head Cauliflower
1 egg (size M)
4 Pork cutlet (approx. 100 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Flour
4 TABLESPOONS Breadcrumbs
150 ml Milk
2 stem(s) Parsley
3 Stem(s) Chervil
1 TEASPOON + 70 g Butter
7-10 Tbsp grated nutmeg
4 TABLESPOONS Oil

Directions

1
Wash and peel the potatoes. Put on with cold salted water and cook for about 20 minutes until soft. Clean the cauliflower and cut into florets. Blanch in boiling salted water for about 4 minutes, drain and keep warm.
2
Beat the egg in a deep dish. Wash the schnitzel, dab dry and season with salt and pepper. Turn escalopes first in flour, then egg and then in breadcrumbs. Drain potatoes. Heat milk and add to the potatoes.
3
Wash the herbs, dab dry and chop. Mash milk and potatoes. Stir in 1 teaspoon butter and herbs and season with salt, pepper and nutmeg. Heat the oil in a frying pan. Fry 2 escalopes one after the other on both sides over medium heat until golden brown, turning frequently.
4
Melt butter and simmer for about 3 minutes until light brown. Toss the cauliflower in it and season with salt, pepper and nutmeg.