Sesame cutlet with broccoli vegetables

Name: Sesame cutlet with broccoli vegetables
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 300 g carrots, 500 g potatoes; 2 TEASPOONS Vegetable broth; 500 g Broccoli; 11/2 tablespoons (15 g) Sesame; 3 Turkey escalope (approx. 150 g each); 2 TABLESPOONS Oil; 1/2 bunch Chives; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Juice of 1 lemon; 1 go. Tsp cornstarch; 1 pinch Sugar; 7-10 Tbsp untreated lemon slice

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

300 g carrots, 500 g potatoes
2 TEASPOONS Vegetable broth
500 g Broccoli
11/2 tablespoons (15 g) Sesame
3 Turkey escalope (approx. 150 g each)
2 TABLESPOONS Oil
1/2 bunch Chives
7-10 Tbsp salt, white pepper
7-10 Tbsp Juice of 1 lemon
1 go. Tsp cornstarch
1 pinch Sugar
7-10 Tbsp untreated lemon slice

Directions

1
Peel and wash the carrots and potatoes. Cut carrots into slices, potatoes into slices. Cook both in 1/2-3/4 l boiling water covered with broth for 12-15 minutes. Clean and wash broccoli and cut into florets. Cook for about 6 minutes
2
Roast sesame seeds in a pan without fat, remove. Wash the cutlets and pat dry. Fry them in hot oil for about 3 minutes on each side
3
Wash the chives and cut into small rolls, except for some garnish. Drain the vegetables and collect the stock. Season meat with salt and pepper. Sprinkle with sesame seeds and keep warm
4
Deglaze frying fat with lemon juice and approx. 200 ml broth and bring to the boil. Starch and
5
Stir 2 tablespoons of water until smooth. Stir into the sauce and bring to the boil again. Season to taste with salt, pepper and sugar. Arrange schnitzel, vegetables and sauce. Sprinkle with chives and garnish with lemon