Super-quick hunter's schnitzel with broccoli and fried potatoes

Ingredients for 4 servings:

• 4 pork schnitzels (150 g each)
• 2 medium-sized eggs, whisked
• n. B. Flour
• e.g. breadcrumbs
• salt and pepper
• Paprika powder
• 1 tsp nutmeg
• 1 tsp vegetable broth, instant
• 1 kg broccoli
• 1 kg potatoes
• 250 g mushrooms
• 2 packs of sauce powder for hunter’s sauce
• n. B. water

Instructions

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

easy preparation

Pound the pork schnitzels between cling film until flat. First coat the schnitzels in flour, then season with salt, pepper, and paprika. Dip them in egg and coat with breadcrumbs. Peel and finely chop the potatoes, season with salt, pepper, and paprika, and fry until crispy. Simmer the broccoli in 2 liters of water with 2 teaspoons of salt, 1 teaspoon of nutmeg, and 1 teaspoon of vegetable stock for 15 minutes, then drain. Clean the mushrooms, slice them, and fry them briefly. Prepare the hunter’s sauce according to the package instructions and add the mushrooms. Fry the schnitzels until golden brown, arrange everything on plates, and pour the mushroom sauce over the schnitzels.