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🍽️ Crispy Pork Schnitzels with Creamy Carrot Mash and Peas

523 kcal · 30 min · 4 servings

Crispy Pork Schnitzels with Creamy Carrot Mash and Peas Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a non-stick pan without fat on high heat.
  2. 2. Roast the sunflower seeds in the hot pan for about two minutes until crispy.
  3. 3. Remove the seeds from the pan and place them in a small bowl to the side.
  4. 4. Clean the pan thoroughly so it is spotless.
  5. 5. Fill a pot with about 500 milliliters of water and add a generous spoonful of salt.
  6. 6. Bring the salted water in the pot to a boil.
  7. 7. Wash the carrots thoroughly under running water.
  8. 8. Peel the carrots completely.
  9. 9. Cut off the hard ends of the carrots.
  10. 10. Slice the carrots into very fine, thin rounds.
  11. 11. Add the carrot slices to the bubbling salted water.
  12. 12. Cook the carrots on medium heat for about eight minutes until tender but firm.
  13. 13. Rinse the snow peas under running water.
  14. 14. Slice the snow peas diagonally into strips about half a centimeter wide.
  15. 15. Rinse the pork schnitzels briefly under cold water.
  16. 16. Pat the schnitzels completely dry with kitchen paper or a cloth.
  17. 17. Season the dry schnitzels on both sides with salt.
  18. 18. Add one tablespoon of oil to the cleaned pan.
  19. 19. Heat the oil in the pan on high heat.
  20. 20. Sear the schnitzels on high heat for about one minute.
  21. 21. Reduce the heat of the pan to a medium level.
  22. 22. Cook the meat through for another three minutes.
  23. 23. Season the finished schnitzels to taste with black pepper.
  24. 24. Wrap the schnitzels in aluminum foil to keep them warm.
  25. 25. Ladle some of the hot cooking water from the carrots into a small bowl.
  26. 26. Add the cut snow peas and peas to the pan.
  27. 27. Pour the ladled cooking water over the vegetables.
  28. 28. Simmer the vegetables with the water gently for two minutes.
  29. 29. Drain the cooked carrots in a colander.
  30. 30. Return the drained carrots to the pot.
  31. 31. Add one tablespoon of butter to the warm carrots.
  32. 32. Mash the carrots with the butter into a smooth puree.
  33. 33. Season the carrot puree finally with salt and pepper.
  34. 34. Spread the carrot puree evenly onto the serving plates.
  35. 35. Place the steamed vegetables (snow peas and peas) next to the puree.
  36. 36. Slice the warm pork schnitzels into thin strips.
  37. 37. Arrange the schnitzel strips decoratively on the plates.
  38. 38. Sprinkle the roasted sunflower seeds generously over the entire dish.
  39. 39. Serve the finished dish immediately while hot.

Nutrition per serving