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🍽️ Crispy Schnitzel with Creamy Zucchini Sauce

511 kcal · 30 min · 4 servings

Ingredients

• 2 small zucchini (total approx. 500 g)
• 2 garlic cloves
• olive oil
• salt
• pepper (from the mill)
• cayenne pepper
• 120 ml heavy cream
• lemon juice
• 0.5 bunch basil
• 8 thin schnitzel (pork or veal, approx. 80 g each)
• spirals of lemon zest

Instructions

1. 1. Wash the zucchini thoroughly and remove the hard ends.
2. 2. Peel the garlic and chop it very finely.
3. 3. Dice the zucchini into small pieces.
4. 4. Heat 2 tablespoons of oil in a pan.
5. 5. Sauté the zucchini cubes and garlic in the hot oil.
6. 6. Cover the pan and simmer the vegetables on low heat for 7 minutes.
7. 7. Season the mixture with salt, pepper, and a pinch of cayenne pepper.
8. 8. Puree the cooked zucchini mixture finely with a blender.
9. 9. Stir in the cream and 1 tablespoon of lemon juice into the puree.
10. 10. Taste the sauce again and adjust with salt and pepper.
11. 11. Wash the basil and shake it dry.
12. 12. Cut the basil leaves into thin strips.
13. 13. Fold the basil strips into the warm sauce.
14. 14. Keep the sauce warm until the schnitzel is ready.
15. 15. Wash the schnitzel and pat them dry with kitchen paper.
16. 16. Pound the schnitzel flat until they are thin.
17. 17. Season the schnitzel on both sides with salt and pepper.
18. 18. Drizzle the schnitzel with a little lemon juice.
19. 19. Heat 2 tablespoons of oil in a large pan.
20. 20. Fry the schnitzel in the pan until golden brown.
21. 21. Fry each side for 2 to 3 minutes.
22. 22. Remove the schnitzel from the pan and place them on pre-warmed plates.
23. 23. Pour the zucchini sauce over the schnitzel.
24. 24. Garnish the dish with lemon zest and fresh basil as desired.

Nutrition per serving

• kcal: 511
• Protein: 70 g · Fett/Fat: 23 g · Carbs: 5 g