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🍽️ Curry Schnitzel with Potato-Leek Vegetables

735 kcal · 30 min · 4 servings

Curry Schnitzel with Potato-Leek Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with about 3 liters of water and add salt. Place the lid on the pot and bring the water to a boil.
  2. 2. Rinse the schnitzels under running water. Then pat them dry with a kitchen towel.
  3. 3. Set the dry schnitzels aside to reach room temperature.
  4. 4. Wash the potatoes thoroughly.
  5. 5. Peel the potatoes.
  6. 6. Cut the potatoes into cubes of about 1.5 centimeters in size.
  7. 7. As soon as the salted water boils, add the potato cubes to the pot.
  8. 8. Cook the potatoes in the boiling water for about 10 minutes.
  9. 9. Meanwhile, cut off the hard root ends from the leeks.
  10. 10. Remove any wilted or dirty upper leaf parts of the leek if necessary.
  11. 11. Cut the leek into thick rings of about 1 centimeter.
  12. 12. Wash the leek rings thoroughly to remove sand and dirt.
  13. 13. After about 6 minutes of cooking time, add the leek rings to the potatoes in the pot.
  14. 14. Let the vegetables cook together for another 4 minutes.
  15. 15. Drain the potato-leek vegetable mixture into a colander.
  16. 16. Rinse the drained vegetables briefly with cold water to stop the cooking process.
  17. 17. Place the vegetables on kitchen paper to allow them to drain well.
  18. 18. Clean the pot thoroughly.
  19. 19. Chop the walnuts coarsely.
  20. 20. Heat 1 tablespoon of oil in a frying pan over medium heat.
  21. 21. Add the walnuts to the hot pan.
  22. 22. Roast the walnuts for about 2 minutes until golden brown.
  23. 23. Turn the walnuts occasionally to ensure even browning.
  24. 24. Remove the roasted walnuts from the pan and place them in a bowl.
  25. 25. Lightly salt the walnuts.
  26. 26. Let the walnuts cool in the bowl.
  27. 27. Clean the frying pan thoroughly.
  28. 28. Halve the shallot.
  29. 29. Peel the shallot halves.
  30. 30. Dice the shallots finely.
  31. 31. Heat 1 tablespoon of oil in the cleaned pot over medium heat.
  32. 32. Add the shallot cubes to the pot.
  33. 33. Sweat the shallots for about 2 minutes.
  34. 34. Wait until the shallots become colorless.
  35. 35. Deglaze the shallots with cream.
  36. 36. Bring the mixture to a boil.
  37. 37. Add the drained potato-leek vegetable to the cream.
  38. 38. Simmer the vegetables over low heat for about 5 minutes.
  39. 39. Season the vegetables generously with salt and pepper.
  40. 40. Keep the vegetables warm covered afterwards.
  41. 41. Put flour and curry powder into a deep plate.
  42. 42. Mix the flour with the curry powder.
  43. 43. Salt the schnitzels.
  44. 44. Turn the schnitzels in the curry-flour mixture on both sides.
  45. 45. Press the breaded schnitzels lightly.
  46. 46. Heat 1 tablespoon of oil and 2 tablespoons of butter in a frying pan over high heat.
  47. 47. Fry the schnitzels for about 2 minutes on one side until golden brown.
  48. 48. Fry the schnitzels for another 2 minutes on the other side until golden brown.
  49. 49. Place the finished schnitzels on kitchen paper to drain excess fat.
  50. 50. Wash the basil.
  51. 51. Dry the basil well.
  52. 52. Pluck the basil leaves from the stems.
  53. 53. Chop the basil leaves coarsely.
  54. 54. Take half of the chopped basil leaves.
  55. 55. Save the other half of the basil leaves for later.
  56. 56. Mix the first half of the basil into the warm vegetables.
  57. 57. Plate the potato-leek vegetables.
  58. 58. Place the schnitzels on the plates.
  59. 59. Sprinkle the dish with the remaining basil.
  60. 60. Garnish the dish with the roasted walnuts.
  61. 61. Serve the food and enjoy your meal!

Nutrition per serving