Pork fillet schnitzel in vegetable breading with cheese potatoes

Ingredients for 4 servings:

• 1 pork fillet(s) in one piece, approx. 600 g, without fat and tendons
• 1 carrot(s), approx. 80 g
• 1 parsley root(s), approx. 50 g
• 50 g breadcrumbs
• ½ tsp lemon zest
• 2 eggs
• 2 tbsp flour
• 800 g potato(s), waxy
• ½ bunch flat-leaf parsley
• 400 ml vegetable broth, instant
• 200 g whipped cream
• 100g Taleggio
• some rapeseed oil or sunflower oil for frying
• e.g. nutmeg, freshly grated
• Salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the pork fillet, pat dry, cut into 8 slices, and pound them lightly. For the breading, clean, peel, rinse, and finely chop the carrot and parsley root. Mix both together with the breadcrumbs and lemon zest. Beat the eggs. Season the schnitzels on both sides with a little salt and a few turns of freshly ground black pepper, and dust with flour. Coat first in the beaten eggs and then in the vegetable coating, pressing the coating down lightly. Peel and wash the potatoes, then cut into 1.5 cm cubes. Rinse the parsley, shake dry, and finely chop the leaves. Bring the vegetable stock and cream to a boil in a saucepan and cook the potato cubes for about 15 minutes. Stir in the Taleggio, cut into small pieces, and the chopped parsley. Heat the rapeseed or sunflower oil in a large pan and fry the breaded schnitzels over medium heat for about 2 to 3 minutes on each side. Season the cheese-covered potatoes with a little salt, a few turns of black pepper, and a bit of nutmeg, if desired. Serve with the schnitzels on plates. Serve with a fresh green salad.