Veal cutlet in potato skin (diabetics)

Name: Veal cutlet in potato skin (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g peeled little carrots; 7-10 Tbsp Salt; 50 g cleaned snap peas; 2 Veal cutlet (à approx. 75 g); 7-10 Tbsp Pepper; 1 Egg; 200 g peeled potatoes; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Sunflower oil; 2 Sage leaves; 1 Stalk Thyme

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g peeled little carrots
7-10 Tbsp Salt
50 g cleaned snap peas
2 Veal cutlet (à approx. 75 g)
7-10 Tbsp Pepper
1 Egg
200 g peeled potatoes
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Sunflower oil
2 Sage leaves
1 Stalk Thyme

Directions

1
Steam carrots in little boiling salted water for about 10 minutes, sugar snap peas for about 4 minutes, drain. Tap the meat a little flatter. Season with salt and pepper
2
Separate the egg. Grate potatoes. Stir in egg yolk. Season with salt, pepper and nutmeg. Turn the schnitzel in the egg white, cover with potato mixture. Fry in hot oil for about 3 minutes on each side. Chop the herbs and finally toss in the frying oil. Arrange everything
3
Preparation approx. 30 minutes