Schnitzel with cheese cream potatoes

Name: Schnitzel with cheese cream potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g - 1 kg small potatoes; 500 g Broccoli; 7-10 Tbsp salt, white pepper; 1 medium onion; 1 potty Chervil; 1/2 bunch Chives and dill; 50 g Gruyère cheese; 2 tablespoons (40 g) butter/margarine; 4 tablespoons (80 g) Flour; 1/2 l milk,100 g whipped cream; 2-3 Eggs; 4 (175 g each) Pork escalope; 4-6 Tbsp Breadcrumbs; 2-3 TABLESPOONS Oil; 7-10 Tbsp Herbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g - 1 kg small potatoes
500 g Broccoli
7-10 Tbsp salt, white pepper
1 medium onion
1 potty Chervil
1/2 bunch Chives and dill
50 g Gruyère cheese
2 tablespoons (40 g) butter/margarine
4 tablespoons (80 g) Flour
1/2 l milk,100 g whipped cream
2-3 Eggs
4 (175 g each) Pork escalope
4-6 Tbsp Breadcrumbs
2-3 TABLESPOONS Oil
7-10 Tbsp Herbs

Directions

1
Wash the potatoes and cook for about 20 minutes. In the meantime clean and wash broccoli and divide into florets. Cover and cook in 1/4 l salted water for about 6 minutes. Peel onion, wash herbs. Chop both. Grate cheese
2
Drain the broccoli, collect the water. Sauté onion in fat. Sweat 40 g flour in it. Deglaze with vegetable water, milk and cream, bring to the boil. Simmer sauce for about 10 minutes. Boil 1-2 eggs hard for about 10 minutes, peel and cool
3
Peel the potatoes. Flatten the schnitzel a little and season to taste. Whisk 1 egg. Turn the schnitzel in the remaining flour, the egg and the breadcrumbs. Fry in hot oil for 4-5 minutes on each side
4
Stir the cheese and herbs into the sauce. Fold in potatoes and vegetables and heat briefly. Serve everything. Cut the eggs into slices. Garnish cutlets with slices of egg and herbs
5
Drink: beer or spritzer