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🍽️ Herb Schnitzel with Broccoli Potato Puree

675 kcal · 30 min · 4 servings

Herb Schnitzel with Broccoli Potato Puree Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the schnitzels under running water.
  2. 2. Pat the schnitzels dry with a kitchen towel.
  3. 3. Set the 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 2 cm.
  7. 7. Place the potato cubes in a pot.
  8. 8. Cover the potatoes with salted water.
  9. 9. Bring the water to a boil.
  10. 10. Reduce the heat to medium.
  11. 11. Cook the potatoes for about 25 minutes until tender.
  12. 12. Wash the broccoli.
  13. 13. Trim the bottom end of the broccoli stem to about 1 cm.
  14. 14. Separate the broccoli into florets of about 2 cm.
  15. 15. Cut the broccoli stem into 1 cm cubes.
  16. 16. Add the broccoli pieces and cubes to the potatoes.
  17. 17. Cook the mixture for another 7 minutes until the broccoli is tender.
  18. 18. Rinse the lemon under water.
  19. 19. Grate the lemon zest finely (about 1 teaspoon).
  20. 20. Cut the lemon in half.
  21. 21. Squeeze the juice from the lemon.
  22. 22. Wash the parsley.
  23. 23. Shake the parsley dry.
  24. 24. Pluck the parsley leaves from the stems.
  25. 25. Chop the parsley leaves finely.
  26. 26. Place the sour cream in a bowl.
  27. 27. Add the mayonnaise to the sour cream.
  28. 28. Add the chopped parsley to the bowl.
  29. 29. Add the lemon zest to the bowl.
  30. 30. Mix all ingredients in the bowl thoroughly.
  31. 31. Season the mixture with lemon juice.
  32. 32. Season the mixture with salt.
  33. 33. Store the sauce in the refrigerator until needed.
  34. 34. Place the flour in a shallow dish.
  35. 35. Mix the flour with the Herbs de Provence.
  36. 36. Season the schnitzels with salt.
  37. 37. Coat the schnitzels in the flour and herb mixture.
  38. 38. Press the flour lightly to ensure it sticks.
  39. 39. Heat the oil in a pan.
  40. 40. Add 2 tablespoons of butter to the oil in the pan.
  41. 41. Heat the pan over medium heat.
  42. 42. Fry the schnitzels for about 2 minutes on one side until golden brown.
  43. 43. Fry the schnitzels for about 2 minutes on the other side until golden brown.
  44. 44. Place the cooked schnitzels on kitchen paper.
  45. 45. Let the schnitzels drain.
  46. 46. Drain the potatoes and broccoli.
  47. 47. Use the lid to help with draining.
  48. 48. Add 2 tablespoons of butter to the drained vegetables.
  49. 49. Add the remaining sour cream to the vegetables.
  50. 50. Puree the mixture with a hand mixer.
  51. 51. Season the puree with salt.
  52. 52. Season the puree with pepper.
  53. 53. Season the puree with the remaining lemon juice.
  54. 54. Place the broccoli potato puree on the plates.
  55. 55. Place the herb schnitzels on the plates.
  56. 56. Serve the mayonnaise on the side.
  57. 57. Enjoy your meal!

Nutrition per serving