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🍽️ Lemon Schnitzel with Potato-Leek Cream and Wild Garlic Pesto

654 kcal · 30 min · 4 servings

Lemon Schnitzel with Potato-Leek Cream and Wild Garlic Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Peel the potatoes completely.
  3. 3. Cut the peeled potatoes into large, irregular chunks.
  4. 4. Fill a pot with water and add some salt.
  5. 5. Bring the salted water to a boil.
  6. 6. Add the potato chunks to the boiling water.
  7. 7. Reduce the heat to a medium setting.
  8. 8. Cover the pot with a lid.
  9. 9. Let the potatoes cook for about 15 minutes.
  10. 10. Wash the spring onions under running water.
  11. 11. Cut off the root ends of the spring onions.
  12. 12. Slice the spring onions into thin rings.
  13. 13. Rinse the lemon under hot water.
  14. 14. Grate about one teaspoon of lemon zest.
  15. 15. Cut the lemon in half.
  16. 16. Squeeze the juice from the lemon halves.
  17. 17. Wash the wild garlic under running water.
  18. 18. Dry the wild garlic with a kitchen towel.
  19. 19. Remove the tough stems from the wild garlic.
  20. 20. Chop the wild garlic leaves coarsely.
  21. 21. Grate the Parmesan finely.
  22. 22. Heat a pan and add one tablespoon of oil.
  23. 23. Set the heat to a high level.
  24. 24. Add the spring onion rings to the hot pan.
  25. 25. Add half a teaspoon of sugar.
  26. 26. Fry the spring onions for about two minutes.
  27. 27. Remove the spring onions from the pan.
  28. 28. Place the spring onions on a plate.
  29. 29. Set the plate with spring onions aside.
  30. 30. Clean the pan thoroughly.
  31. 31. Add the pine nuts to the clean pan.
  32. 32. Set the heat to a medium level.
  33. 33. Roast the pine nuts for about two minutes.
  34. 34. Make sure the nuts turn golden brown.
  35. 35. Place the roasted pine nuts on kitchen paper.
  36. 36. Let the excess fat drain from the nuts.
  37. 37. Clean the pan again.
  38. 38. Add the chopped wild garlic to a tall container.
  39. 39. Add the roasted pine nuts to the container.
  40. 40. Add the grated Parmesan to the container.
  41. 41. Add one to two tablespoons of water.
  42. 42. Add six tablespoons of oil.
  43. 43. Blend all ingredients into a homogeneous mass.
  44. 44. Season the pesto with salt.
  45. 45. Season the pesto with pepper.
  46. 46. Add a little sugar to taste.
  47. 47. Drain the cooking water from the potatoes.
  48. 48. Return the potatoes to the same pot.
  49. 49. Add milk to the pot with the potatoes.
  50. 50. Add two tablespoons of butter.
  51. 51. Mash the potatoes with a potato masher.
  52. 52. Process the mixture into a smooth puree.
  53. 53. Add the prepared spring onions to the puree.
  54. 54. Season the puree with salt.
  55. 55. Season the puree with pepper.
  56. 56. Keep the puree warm.
  57. 57. Rinse the meat under running water.
  58. 58. Pat the meat dry with kitchen paper.
  59. 59. Cut the meat into two parts.
  60. 60. Put two tablespoons of flour on a deep plate.
  61. 61. Heat a pan with two tablespoons of oil.
  62. 62. Set the heat to a high temperature.
  63. 63. Salt the meat schnitzels.
  64. 64. Coat the schnitzels in the flour.
  65. 65. Shake off the excess flour from the schnitzels.
  66. 66. Place the schnitzels in the hot pan.
  67. 67. Fry the schnitzels on the first side for about two minutes.
  68. 68. Fry the schnitzels on the second side for about two minutes.
  69. 69. Turn off the stove.
  70. 70. Add two tablespoons of lemon juice to the pan.
  71. 71. Add the lemon zest to the pan.
  72. 72. Add one tablespoon of butter to the pan.
  73. 73. Swirl the schnitzels briefly in the resulting lemon butter.
  74. 74. Place the finished scaloppine on the plates.
  75. 75. Put the warm potato-leek puree on the plates.
  76. 76. Serve with the wild garlic pesto.
  77. 77. Enjoy your meal!

Nutrition per serving