Wiener Schnitzel with almond broccoli and roast potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Meanwhile roast almonds in a pan without fat and take them out. Clean and wash the broccoli and cut into florets. Wash the cutlets and dab dry. Beat the egg with salt and pepper in a deep dish.

2. 2

   Put flour and breadcrumbs on a plate as well. Turn escalopes first in flour, then in egg and finally in breadcrumbs. Put in a cool place. Drain potatoes, rinse with cold water and peel. Leave the potatoes whole or cut in half, depending on their size. Heat approx. 30 fat in a pan and fry the potatoes until golden brown, turning them over. Cook broccoli in little boiling salted water for about 6 minutes. Pour broccoli onto a sieve and drain. Foam the remaining fat briefly in a frying pan, toss the broccoli and flaked almonds in it. Keep vegetables and potatoes warm.

3. 3

   Cook broccoli in little boiling salted water for about 6 minutes. Pour broccoli onto a sieve and drain. Foam the remaining fat briefly in a frying pan, toss the broccoli and flaked almonds in it. Keep vegetables and potatoes warm. Heat the oil in 1 or 2 frying pans and fry the escalopes for 4-5 minutes, turning them over until golden brown. Arrange on a plate together with broccoli and roast potatoes. Serve decorated with parsley, lemon slices and slices

Nutrition Facts

KCAL
590 kcal

CARBS
40 g

FATS
27 g

PROTEINS
46 g