Beetroot schnitzel with herb and sour cream potatoes

Ingredients for 2 servings:

• 1 beetroot, cooked (large tuber)
• 2 tbsp oat flakes, flower-soft
• 3 tbsp Parmesan, freshly grated
• 1 egg(s)
• salt and pepper
• 2 tbsp clarified butter
• some parsley for serving
• 3 waxy potatoes
• 2 tbsp sour cream
• 1 handful of mixed herbs, fresh
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

autumnal whole food

Grind the oats in a food processor, for example, and mix with the grated Parmesan cheese. Cut the beetroot into four to six slices and pat dry with a paper towel. Beat the egg with salt and pepper and coat the beetroot slices in it. Then toss the beetroot in the oat and cheese mixture. Heat the clarified butter in a pan and fry the breaded slices slowly on both sides until golden brown. Peel the potatoes and cut into cubes. Boil the cubes in unsalted water until soft. Mix the sour cream with the herbs, pepper, and salt and heat in a saucepan. Add the cooked potato cubes and heat through. Serve with some chopped parsley over the schnitzel and potatoes.