Summary

Ingredients

• 2 cloves garlic)
• 1 lime (s), untreated, zest and juice it
• 5 leaves sage
• 5 stalks thyme
• 1 kaffir lemon leaf
• 1 cup vegetable broth or white wine
• 50 g parmesan, rated
• 1 lemon (s)
• 6 small potatoes
• 1 stalk rosemary
• olive oil
• 4 small veal schnitzel
• a lot clarified butter
• possibly sauce thickener
• salt and pepper

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Instructions

1. Generously cover the bottom of a baking dish with olive oil. Spread the rosemary needles and salt on top. Halve the potatoes and place them in the baking dish with the cut surface facing down. Bake in the oven at 180 - 200 ° C (top / bottom heat) for about 40 minutes. The potatoes should look nice and wrinkled.
2. Chop the garlic cloves or cut into small cubes, grate the lime peel and squeeze out the juice. Cut the sage leaves into small strips - it`s easier with scissors. Pluck the thyme leaves from the stalks and slice the parmesan.
3. Heat some olive oil in a small saucepan. Fry the garlic very briefly, add thyme, sage, lime zest and juice and fry again very briefly.
4. Deglaze with the vegetable stock or possibly a little white wine, bring to a simmer and stir in the parmesan. The sauce can be thickened with parmesan, depending on your taste. Of course, with any other sauce thickener - we find locust bean gum ideal. Season to taste with salt and pepper.
5. Heat the clarified butter in a pan. The liquid clarified butter should be at least 0.5 cm high in the pan, the schnitzel must float in the fat.
6. Turn the veal schnitzel in flour and fry on both sides in the pan. Cut the lemon into slices and fry the slices briefly on both sides in the schnitzel pan.
7. Place 2 schnitzels on each plate, brush generously with the lime sauce and place the fried lemon slices on top. Decorate the potatoes next to them and serve.