Wiener Schnitzel with vegetables
easy
45 mins
45 mins
Ingredients
- 750 g Potatoes
- 750 g Carrots
- 7-10 Tbsp Salt
- 4 Veal cutlet (approx. 125 g each)
- 7-10 Tbsp Pepper
- 100 g Flour for turning + 1 tablespoon
- 1 egg (size M)
- 100 g Breadcrumbs
- 1 TABLESPOON Butter
- 100 g Whipped cream
- 4 TABLESPOONS Oil
- 7-10 Tbsp a few squirts of lemon juice
- 1 stalk of lemon balm
- 7-10 Tbsp peeled lemon slices
Directions
- 1
Peel and wash the potatoes and carrots. Cut into shape as desired. Cook in 1/2 litre salt water for about 15 minutes. In the meantime, wash the cutlets, dab dry, possibly tap flatter. Season with salt and pepper.
- 2
Turn in flour, knock off excess flour again. Then turn in whisked egg and breadcrumbs. Drain the vegetables and keep the stock. Melt butter and sweat 1 tablespoon of flour in it. Add vegetable stock and cream, stirring continuously, simmer for 2-3 minutes. Add vegetables to the sauce, season with salt and pepper. Fry escalopes in hot oil on each side for 3-4 minutes at medium heat. Season with a few squirts of lemon juice. Pluck lemon balm leaves from the stalk, wash and pat dry.
- 3
Add vegetables to the sauce, season with salt and pepper. Fry escalopes in hot oil on each side for 3-4 minutes at medium heat. Season with a few squirts of lemon juice. Pluck lemon balm leaves from the stalk, wash and pat dry. Then toss briefly in the frying fat. Serve the schnitzel and vegetables in portions garnished with lemon balm leaves and lemon slices
Nutrition Facts
630 kcal
63 g
24 g
38 g
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