Wiener Schnitzel with vegetables

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Depending on the size, halve or quarter the potatoes. Cook in boiling salted water for 20 minutes. In the meantime, peel carrots and cut them into pieces. Steam in 25 g hot fat for 5 minutes. Add peas and cook together for another 5 minutes.

2. 2

   Season vegetables with salt and pepper. Wash cutlets and dab dry. Rub with salt and pepper. Turn first in flour, then in whisked egg and finally in breadcrumbs. Fry escalopes in hot oil from both sides for 3-5 minutes until golden brown. Wash lemon and cut into slices. Wash parsley. Put some leaves aside for garnishing. Chop the rest. Drain the potatoes and let them drain. Melt the rest of the fat. Toss the potatoes and sprinkle with parsley.

3. 3

   Put some leaves aside for garnishing. Chop the rest. Drain the potatoes and let them drain. Melt the rest of the fat. Toss the potatoes and sprinkle with parsley. Arrange cutlets with some vegetables, some potatoes and the lemon wedges on a plate. Garnish with parsley. Serve the rest of the vegetables and potatoes extra

4. 4

   E: 45, F: 20; KH: 53