John Myers
Erika’s Schnitzel: Schnitzel on Colorful Sage Carrots
The perfect erika’s schnitzel: schnitzel on colorful sage carrots recipe with a picture and simple step-by-step instructions.
- 600 g Carrots, yellow, orange, purple
- 1 tbsp Butter
- 8 Sage leaves
- Salt
- Lemon zest from untreated lemon
- 1 tsp Sugar
- 1 Clove of garlic
- 4 Pork schnitzel
- 1 Egg
- Breadcrumbs
- Flour
- Salt pepper
- Clarified butter
- Peel the carrots and cut into thin slices. Sauté in a pan with a little butter, sugar, chopped garlic and salt over a low heat for 5 minutes. Keep stirring.
- At the end add finely chopped sage and a little lemon zest and keep warm for a moment.
- Place the pork schnitzel on cling film, and also the film on top. Beat it flat with the meat tenderizer. Then turn first in flour, then in a beaten, swirled egg and then in parnier flour.
- Fry until golden brown in a pan that is not too hot with plenty of clarified butter. Important: always swivel the pan so that the breading throws nice bubbles. Season with salt and pepper and serve with the colorful sage carrots. Good Appetite!
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