Summary

Ingredients

• 2 large potatoes
• 2 large carrot (s)
• 2 small zucchini
• 1 small onion (s)
• 300 g mushrooms, small
• 4 turkey schnitzel
• 4 slices ham
• 300 ml milk
• 1 tablespoon flour
• 1 teaspoon vegetable stock powder
• 3 tablespoon olive oil
• some salt and pepper

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Instructions

1. Peel and wash the potatoes and carrots and cut into thick sticks. Clean and wash the zucchini and cut into thick sticks. The pens should be almost the same size and shaped like chips. Season everything together in a bowl with a little salt and pepper and then mix in 1 tablespoon of olive oil and let it steep a little.
2. Preheat the oven to 180 degrees and place the vegetable fries on a baking tray lined with baking paper. Bake until crispy in about 40 minutes.
3. In the meantime, wash the turkey schnitzel and pat dry. Peel the onion and chop finely. Clean the mushrooms and cut in half depending on the size. Cut the ham into thin strips and fry them in a pan without fat until crispy, remove and set aside.
4. Heat 1 tablespoon of olive oil in the pan, fry the mushrooms and onions in it and season with salt and pepper. Dust with the flour and sweat until lightly. Then deglaze with the milk while stirring. Bring to the boil briefly and then add the broth and half of the ham. Let everything simmer again for about 2 minutes and season again with salt and pepper.
5. Heat 1 tablespoon of oil in a second pan. Fry the turkey schnitzel in it for about 3 minutes on each side. Season with salt and pepper. Deglaze the roasting set with 100 ml water and stir into the sauce in the other pan.
6. Arrange the vegetable fries with the schnitzel and the sauce on plates and sprinkle with the rest of the ham strips.
7. Good Appetite!