Herb and lime cutlet with lukewarm roasted vegetable salad

Ingredients

Directions

1. 1

   Peel 5 onions and cut into slices. Clean and wash the broccoli and cut the florets from the stems. Clean, wash and cut the peppers into pieces. Zucchini clean, wash, halve lengthwise and cut into slices. Peel and wash the potatoes and cut them in half crosswise.

2. 2

   Season prepared vegetables and potatoes in a large bowl with salt and pepper and mix with 3-4 tablespoons of olive oil. Spread evenly on the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 50 minutes

3. 3

   Wash the tomatoes and add them to the fat pan about 25 minutes before the end of the frying time. Mix mustard, honey and vinegar, season with salt and pepper. Fold in 4 tablespoons of oil, vinaigrette aside

4. 4

   Wash herbs and rocket, shake dry. Pluck off leaves and chop finely. Peel 3 onions and garlic and chop finely. Clean and wash the chillies and cut them into fine rings. Mix everything with 6 tablespoons of oil and lime juice. Season with salt, pepper and sugar

5. 5

   Heat the clarified butter in portions in a pan. Fry the escalopes for 2-3 minutes while turning them, brush with the herb mixture and layer in an ovenproof dish. Seal with aluminium foil

6. 6

   Take the fat pan out of the oven, let the vegetables cool down a little. Place in a large bowl, pour vinaigrette over it and mix. Arrange vegetables and escalopes on 1-2 plates. Add remaining vegetables in a bowl. Garnish the schnitzel with 1 red chilli pepper and vegetables with parsley as desired

7. 7

   Waiting time approx. 30 minutes