Summary

Ingredients

• 4 turkey schnitzel, thin, 60 g each
• 2 slices ham (Serrano-)
• 4 sage leaves
• 1 clove garlic
• 20 g parmesan cheese
• 200 ml milk
• some broth, granular
• 1 squirt lemon juice
• 400 g broccoli
• 100 ml vegetable stock
• 1 ½ tablespoon olive oil
• 1 teaspoon cornstarch
• a bit salt
• some pepper
• 1 nutmeg

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Instructions

1. Place the schnitzel side by side, between 2 layers of cling film, and carefully pound flat. Halve the ham slices crosswise. Season the schnitzel with a little salt and pepper. Place 1 slice of ham and sage on each of the schnitzel and secure with toothpicks.
2. Peel the garlic and press down a little with the back of the knife. Finely grate the cheese. Bring the milk with the garlic and the granulated broth to the boil and cook over a mild heat for 5 minutes, then remove the garlic again. Stir the cheese into the sauce and season with salt, pepper and lemon juice.
3. Clean the broccoli and cut into florets. Peel the stalk, cut in half lengthways and cut into slices. Heat 1/2 tablespoon oil in a large saucepan, in it simmer the broccoli over a medium heat for 2 minutes, season with salt. Pour in the broth, bring to the boil and cook covered for 5 minutes. Season the broccoli with pepper and freshly grated nutmeg.
4. In the meantime, heat 1 tablespoon of oil in a coated pan. Fry the schnitzel in it over medium to high heat for 3 minutes on each side.
5. Bring the cheese sauce to the boil. Stir the cornstarch with a little milk until smooth, stir in with the whisk and bring to the boil again briefly. Puree the sauce with the hand blender so that it foams a little.
6. Arrange the schnitzel and broccoli on plates and serve with cheese sauce.