Kasseler Schnitzel and Cauliflower

Bread kassel slices (approx. 2 - 3 cm thick). Fry in the pan for a total of 10 minutes on both sides until golden brown. Do not heat too much, otherwise the breading will burn! Salting is usually not necessary as the meat is heavily salted. Season to taste with salt, pepper mill and possibly freshly grated nutmeg.

Divide the cauliflower into florets and cook in salted water until al dente and rub the nutmeg on it. Finish cooking in a pan and add a tablespoon of butter. Also brown the butter and finally pour it over the cauliflower and potatoes. Sauce is not essential because of the brown butter.

Peel and cut the potatoes and also cook them in salted water. - finished -