Schnitzel with carrot vegetables and potatoes

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
2.7 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 750 g baby potatoes
  • 500 g Carrots
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Butter or margarine
  • 2 TABLESPOONS Flour
  • 1/4 l low-fat milk (1,5 %)
  • 2 TEASPOONS Instant vegetable stock
  • 1/2 bunch Parsley
  • 1 TABLESPOON Oil
  • 4 Pork cutlet (approx. 125 g each)
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel and wash the potatoes and carrots. Cut carrots into slices, halve potatoes. Cook vegetables in 1/2 litre boiling salted water for 15-20 minutes. Drain vegetables, collect 1/4 litre of liquid.

  2. 2

    Melt the fat in a pot and sauté the flour in it. Deglaze with vegetable water and milk while stirring, stir in broth. Simmer for about 5 minutes. Wash parsley, dab dry and chop finely except for a little bit for garnishing.

  3. 3

    Add the potatoes, carrots and chopped parsley to the sauce and warm it up. Heat the oil in a coated pan. Fry the escalopes in it from both sides for about 5 minutes. Season with salt and pepper.

  4. 4

    Season vegetables with salt and pepper. Arrange cutlets with vegetables on plates and garnish with parsley.

Nutrition Facts

KCAL
390 kcal
CARBS
36 g
FATS
10 g
PROTEINS
35 g

Categories & Tags

Main DishesDiet