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🍽️ Mediterranean Schnitzel with Broccoli-Potato Puree and Herb Mayonnaise

725 kcal · 30 min · 4 servings

Mediterranean Schnitzel with Broccoli-Potato Puree and Herb Mayonnaise Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the schnitzels thoroughly, pat dry with kitchen paper, and set aside to come to room temperature. Wash the potatoes, peel them, and cut into cubes of about 2 cm. Cover these in a pot with salted water, cover, and cook over medium heat for about 25 minutes until tender.
  2. 2. Wash the broccoli and trim the end of the stem to about 1 cm. Cut the broccoli head into small florets of approx. 2 cm and dice the stem into pieces of about 1 cm. Add everything to the potatoes for the last 7 minutes and cook until tender as well.
  3. 3. In the meantime, wash the lemon, grate about 1 tsp of zest, halve the lemon, and squeeze the juice from one half. Cut the other half into wedges. Wash the parsley and dill, dry them, pluck off the leaves or tips, and chop finely.
  4. 4. In a bowl, mix 200 g sour cream, mayonnaise, the chopped herbs, and the lemon zest, and season with lemon juice and salt. Store in the refrigerator until ready to use.
  5. 5. In a shallow dish, mix the flour with the herbs of Provence. Salt the schnitzels and coat them evenly in the seasoned flour on both sides, pressing lightly.
  6. 6. Heat the oil in a pan over medium heat and fry the schnitzels for about 2 minutes on both sides until golden brown. Let the finished schnitzels drain on kitchen paper.
  7. 7. In the meantime, drain the potatoes and broccoli with a lid. Add the butter and the remaining sour cream and process into a puree using a hand mixer. Season to taste with salt, pepper, and lemon juice.
  8. 8. Plate the broccoli potato puree and the Mediterranean schnitzels and serve with the herb mayonnaise, lemon wedges, and the remaining herbs. Enjoy your meal!

Nutrition per serving