Schnitzel with Cream Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), small
- 500 g carrot (s)
- salt and pepper
- 2 tablespoon butter or margarine
- 2 tablespoon flour
- 0.25 liter ¼ milk
- 2 teaspoons vegetable stock, instant
- some parsley
- 1 tablespoon oil
- 4 pork schnitzel approx. 125 g each
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and carrots. Halve the potatoes and slice the carrots. Let the vegetables cook in 1/2 liter of salted water for about 15-20 minutes. Drain the vegetables, collecting 1/4 liter of the cooking water.
- Melt the fat, sweat the flour in it. Deglaze with the vegetable water and milk while stirring, sprinkle with the stock. Let simmer for about 5 minutes. Wash and chop parsley. Put the potatoes, carrots and parsley in the sauce and heat them up.
- In the meantime, heat the oil, fry the schnitzel on both sides for 5 minutes, season.
- Season the vegetables with salt and pepper and serve with the schnitzel.
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