Pesto escalope with lemon carrots

Ingredients

Directions

1. 1

   Wash the cutlets, dab dry and halve each cutlet crosswise. If necessary, place between two layers of a freezer bag and tap flatter with a flattening iron or a pot bottom. Spread each cutlet thinly with pesto, season with pepper and cover with 1 slice of ham.

2. 2

   Fold over the cutlets and pin them down.

3. 3

   Clean the carrots, possibly leaving some green. Peel or wash carrots thoroughly and halve them if necessary. Steam in little boiling salted water covered with 1 pinch of sugar for 10-12 minutes.

4. 4

   Wash the lemon hot, dry and grate the peel. Squeeze 1 lemon half. Wash basil, shake dry and pluck off the leaves.

5. 5

   Heat the oil in a large frying pan. Fry the escalopes in it in portions on each side for 2-3 minutes.

6. 6

   Drain the carrots and put them back into the pot. Sprinkle 1-2 teaspoons of sugar on top and lightly caramelise while turning. Add butter, lemon juice, lemon zest and basil to the carrots. Swivel everything through.

7. 7

   Remove the schnitzel from the pan. Dissolve the frying set with 3-4 tablespoons of water and drizzle over the escalopes. Serve with the lemon carrots. Gnocchi or roast potatoes taste good with it. Drink tip: dry white wine.