🍽️ Schnitzel with Colorful Bean Vegetables

Name: Schnitzel with Colorful Bean Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g broad green beans; 200 g carrots (2 carrots); 250 g small waxy potatoes; 70 g onions (2 onions); 200 g oranges (1 orange); 6 sprigs flat-leaf parsley; 30 g slivered hazelnuts (3 tbsp); 1 pinch sambal oelek; 3 tbsp olive oil; 80 ml classic vegetable broth; salt; 250 g turkey breast fillet; pepper

496 kcal · 30 min · 4 servings

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Ingredients

250 g broad green beans
200 g carrots (2 carrots)
250 g small waxy potatoes
70 g onions (2 onions)
200 g oranges (1 orange)
6 sprigs flat-leaf parsley
30 g slivered hazelnuts (3 tbsp)
1 pinch sambal oelek
3 tbsp olive oil
80 ml classic vegetable broth
salt
250 g turkey breast fillet
pepper

Instructions

1. Thoroughly rinse the green beans and carrots under running water.
2. Remove the ends of the beans and then slice them into very thin, long strips.
3. Peel the carrots and slice them into very fine, long strips using a vegetable slicer.
4. Wash the potatoes thoroughly, scrub them clean, and let them drain. Cover with water in a pot, bring to a boil, and cook for about 20 minutes.
5. Peel the onions, cut them in half, and slice them into thin strips. Cut the orange in half and squeeze out the juice.
6. Wash the parsley, shake it dry, and pick the leaves off the stems. Set some leaves aside for garnish and slice the rest into thin strips.
7. Toast the hazelnuts in a small pan until golden brown. Stir in 100 milliliters of orange juice and Sambal Oelek (a spicy chili paste) and bring the mixture to a boil.
8. Add the chopped parsley leaves, bring everything to a boil again, and season with salt to taste.
9. Heat two tablespoons of olive oil in a large pan. Sauté the onions and beans in it over medium heat for about 2 minutes.
10. Pour in the vegetable broth and cook the vegetables over medium heat for 3 minutes, turning occasionally.
11. Add the carrot strips as well and cook everything for another 3 minutes.
12. Wash the turkey breast, pat it dry with kitchen paper, cut it into six small cutlets, and season lightly with salt.
13. Heat the remaining oil in a non-stick pan and fry the cutlets in it over medium heat for about 7 to 8 minutes, turning them until golden brown on both sides.
14. Drain the potatoes, rinse them under cold water, and peel them.
15. Season the bean vegetables with salt and pepper. Plate them with the potatoes and cutlets. Pour the nut sauce into the pan, use it to deglaze the pan (loosen the caramelized residues). Garnish with the remaining parsley and serve the dish.

Nutrition per serving

kcal: 496
Protein: 33 g · Fett/Fat: 26 g · Carbs: 31 g