John Myers
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Wiener Schnitzel with Curry Cauliflower and Fried Triplets
The perfect wiener schnitzel with curry cauliflower and fried triplets recipe with a picture and simple step-by-step instructions.
Schnitzel:
- 1 pack Viennese veal escalope (2 pieces, 180 g ready to cook, each / frozen / here: from Aldi Nord)
- 0,5 Cup Peanut oil
Curry cauliflower:
- 1 Medium-Sized cauliflower / cleaned approx. 650 g
- 1 Small onion about 50 g
- 2 tbsp Olive oil
- 200 ml Vegetable broth (1 teaspoon instant)
- 1 Can Coconut milk (400 ml)
- 2 Strong pinches of salt
Seared triplets:
- 400 g Triplets (small potatoes)
- 1 tsp Salt
- 2 Strong pinches of coarse sea salt from the mill
To serve:
- 2 Stalks of parsley for garnish
Schnitzel:
- Heat peanut oil (½ cup) in a pan, halve the two frozen veal escalopes (they are too big for a 28 cm pan!), Fry them until golden brown on both sides in the peanut oil and place them on an ovenproof dish in the oven at 50 ° Keep C warm.
Curry cauliflower:
- Clean the cauliflower and divide it into florets (maybe cut the florets in half if they are too big). Peel the onion and dice very finely. Heat olive oil (2 teaspoons) in a saucepan, fry the onion cubes in it / stir-fry, add the cauliflower florets, sauté briefly, sprinkle with mild curry powder (2 teaspoons) and deglaze / pour in the vegetable stock. Add the coconut milk and let everything simmer / boil for approx. 12-15 minutes with the lid closed. Finally, season to taste with a big pinch of coarse sea salt from the mill.
Seared triplets:
- Peel the triplets, boil in salted water (1 teaspoon) for about 20 minutes, drain and roll the Wiener schnitzel in the roasting fat / roast, season / season with a big pinch of salt.
Serve:
- Serve Wiener Schnitzel with curry cauliflower and fried triplets, garnished with parsley.
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