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🍽️ Natural Schnitzel with Colorful Vegetables

439 kcal · 30 min · 4 servings

Ingredients

• 4 thin veal schnitzels
• 2 tbsp flour
• 4 tbsp butter
• lemons
• 4 tomatoes
• 2 stalks leeks
• 200 g small button mushrooms
• 2 tbsp butter
• 2 sprigs thyme
• salt
• pepper
• 1 unpeeled lemon

Instructions

1. 1. Wash the tomato thoroughly and cut it into eight equal wedges.
2. 2. Clean the mushrooms and cut each one in half.
3. 3. Heat the butter in a pan and sauté the mushrooms in it.
4. 4. Wait until the liquid released by the mushrooms has completely evaporated.
5. 5. Clean the leek, wash it, and slice it diagonally.
6. 6. Add the leek slices and the tomato wedges to the pan.
7. 7. Continue frying the vegetables for five minutes.
8. 8. Season the vegetables with salt and pepper at the end.
9. 9. Wash the meat and pat it dry with a kitchen towel.
10. 10. Season the meat with salt and pepper.
11. 11. Coat the meat in the flour until it is completely covered.
12. 12. Heat fresh butter in a frying pan.
13. 13. Fry the meat for three minutes on each side until golden brown.
14. 14. Remove the cooked meat from the pan and set it aside.
15. 15. Deglaze the pan drippings with the lemon juice.
16. 16. Plate the schnitzels together with the vegetables.
17. 17. Peel the lemon thickly and slice the peel into thin rounds.
18. 18. Place the lemon slices decoratively on top of the schnitzels.
19. 19. Garnish the dish with fresh thyme leaves.

Nutrition per serving

• kcal: 439
• Protein: 48 g · Fett/Fat: 21 g · Carbs: 13 g