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
Schnitzel with Cream Vegetables
Schnitzel with Cream Vegetables

Instructions

  1. 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.
  2. 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.
  3. In the meantime, heat the oil, fry the schnitzel on both sides for 5 minutes, season.
  4. Season the vegetables with salt and pepper and serve with the schnitzel.

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