Schnitzel with vegetable mix
easy
45 mins
45 mins
Ingredients
- 200 g young carrots
- 300 g Kohlrabi
- 500 g Asparagus
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 500 g Peas
- 4 (125 g each) Discs
- 7-10 Tbsp Pork escalope
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Flour
- 1 Egg
- 7-10 Tbsp Breadcrumbs
- 3 TABLESPOONS Oil
- 1 TABLESPOON butter or
- 7-10 Tbsp Margarine
- 100 g Whipped cream
- 7-10 Tbsp Lemon slices and parsley
Directions
- 1
Peel and wash the carrots, kohlrabi and asparagus. Cut carrots lengthwise in half, cut kohlrabi into sticks and asparagus into bite-sized pieces. Cook in a little salted water seasoned with a little sugar for about 15 minutes. Add the peas 5 minutes before the end of the cooking time. Then drain and catch the stock.
- 2
In the meantime, wash the meat and pat dry. Season with salt and pepper. Turn one after the other in about 4 tablespoons of flour, whisked egg and breadcrumbs. Fry briefly on both sides in hot oil. Fry over medium heat for about 12 minutes. Turn from time to time. Melt the fat and sweat the remaining flour in it. Add cream and 150 ml stock while stirring continuously. Flavour with salt and pepper. Arrange schnitzel and vegetables on a plate.
- 3
Melt the fat and sweat the remaining flour in it. Add cream and 150 ml stock while stirring continuously. Flavour with salt and pepper. Arrange schnitzel and vegetables on a plate. Pour sauce over them. Serve garnished with lemon slices and parsley. Serve with new potatoes
- 4
Board: Wedgwood
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