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🍽️ Crispy Schnitzel with Roasted Vegetables

757 kcal · 30 min · 4 servings

Ingredients

• 800 g small, new potatoes (waxy)
• salt
• 1 tsp caraway seeds
• 2 bunches small carrots (with greens)
• 400 g small turnips
• 3 sprigs rosemary
• 2 eggs
• 4 tbsp heavy cream
• pepper (freshly ground)
• 4 veal schnitzels (130–150 g each)
• 60 g flour
• 80 g breadcrumbs
• 30 g butter
• 3 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cut the potatoes in half.
3. 3. Bring water to a boil with salt and cumin.
4. 4. Cook the potatoes in it for about 15 minutes.
5. 5. Drain the water and let the potatoes drip dry.
6. 6. Peel the carrots, but leave some green at the top.
7. 7. Peel the turnips.
8. 8. Quarter the turnips.
9. 9. Blanch (cook briefly in boiling water) the carrots and turnips in salted water for approx. 4 minutes.
10. 10. Let the vegetables drain well.
11. 11. Wash the rosemary.
12. 12. Shake the rosemary dry.
13. 13. Strip the rosemary leaves from the stems.
14. 14. Whisk the eggs with the cream.
15. 15. Season the egg mixture generously with salt and pepper.
16. 16. Dip each schnitzel individually into the egg mixture.
17. 17. Coat the schnitzels in flour.
18. 18. Bread the schnitzels in the breadcrumbs.
19. 19. Heat the butter in a pan.
20. 20. Fry the schnitzels over medium heat.
21. 21. Fry them on both sides for a total of 6 to 8 minutes.
22. 22. Heat the olive oil in a non-stick pan.
23. 23. Fry the carrots, potatoes, and turnips in it.
24. 24. Turn the vegetables occasionally.
25. 25. Fry the vegetables for approx. 5 minutes until lightly browned.
26. 26. Add the rosemary.
27. 27. Season the vegetables with salt and pepper.
28. 28. Let the finished schnitzels drip dry on kitchen paper.
29. 29. Cut the schnitzels into strips.
30. 30. Plate the schnitzels with the vegetables.
31. 31. Serve the dish hot.

Nutrition per serving

• kcal: 757
• Protein: 55 g · Fett/Fat: 22 g · Carbs: 82 g