John Myers
Steamed Brussels Sprouts with Buttered Potatoes and Turkey Schnitzel with Panko Breading
The perfect steamed brussels sprouts with buttered potatoes and turkey schnitzel with panko breading recipe with a picture and simple step-by-step instructions.
- 500 g Brussels sprouts fresh
- 0,5 Chopped onion
- 1 tsp Baking soda
- 1 tbsp Vegetable extract (see vegetable extract recipe)
- 250 ml Milk
- 250 ml Vegetable broth
- 100 ml Cream
- 1 tsp Clarified butter
- 2 Bullets Flour butter (see flour butter recipe)
- 2 tsp Processed cheese
- 2 Branches Thyme
- Salt
- Black pepper from the mill
- Cumin
- Chopped parsley until smooth
- To the potatoes:
- 400 g Floury potatoes
- 1 tbsp Butter
- 1 tbsp Chopped parsley until smooth
- To the turkey schnitzel:
- 2 Turkey schnitzel
- 1 Egg
- 30 ml Cream
- 3 tbsp Clarified butter
- Panko flour
- Salt
- Black pepper from the mill
- Peel the onion and chop it in half. Peel the potato and cut into wedges. Clean the Brussels sprouts and cut across the stalk.
- Now place both in an insert of the WMF steamer. One tsp. Baking soda and a teaspoon. Put salt in the steamer and pour a liter of water over it. Put the potatoes and Brussels sprouts in and bring everything to a boil. (Baking soda is added to preserve the color of the vegetables, and cooking is accelerated)
- While steaming the chopped onion with a teaspoon. Sweat clarified butter in a saucepan and roast a tablespoon of vegetable extract.
- Since the Brussels sprouts cook faster, take the Brussels sprouts out of the steamer and place the florets in the oven at 80 ° C.
- Now pour the vegetable stock out of the steamer, except for a little bit, as the potatoes still have to be cooked to the end.
- Deglaze the sweaty onion with the vegetable extract with the milk and vegetable stock and bring to the boil. Add the cream and season with processed cheese, cumin, salt and pepper from the mill and thicken with the flour butter.
- Finally stir the warmed Brussels sprouts into the sauce, bring to the boil and then place in the oven to warm.
- To the potatoes: The cooked potatoes in a pan with a tablespoon. Swirl the butter and sprinkle with some chopped parsley and keep warm in the oven.
- In the meantime, break an egg and mix with 30 ml. Cream.
- Place the turkey schnitzel in a freezer bag moistened with olive oil and plate with a meat tenderizer.
- Flour the turkey schnitzel a little, roll in the beaten egg and bread it properly in the panko flour.
- Heat the butter lard in a pan very hot. When the clarified butter is hot enough, place the breaded turkey schnitzel in the pan. Now move the pan with a circular motion and pour the hot clarified butter over and over again.
- Bake the turkey schnitzel until crispy and golden brown and then place on a paper towel so that the excess fat is absorbed.
- PS: Most of the vitamins are retained by steaming. That is also the purpose of this cooking method.
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