Milanese oat cutlet

Ingredients for 4 servings:

• 2 tbsp butter
• 1 onion(s)
• 1 stalk(s) leek
• ½ liter vegetable broth
• 1 tsp salt
• 1 tsp thyme
• 1 tbsp marjoram
• 160 g oat flakes
• 3 eggs
• 2 tbsp mustard
• 1 tsp peppercorns, green, pickled
• 1 bunch of chives
• oil
• Breadcrumbs
• 2 tbsp butter
• 1 onion(s)
• 1 bell pepper(s), red
• 1 can of corn
• ½ cup ketchup
• 1 cup vegetable broth
• 1 cup crème fraîche
• 1 tsp curry powder
• 1 tsp paprika powder
• drops of Tabasco
• 1 pinch(s) of sugar
• pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

made from oat flakes, with paprika and corn sauce

For the cutlets, melt the butter in a saucepan and sauté the cleaned and chopped vegetables until translucent. Add the stock and salt, thyme, and marjoram. Stir in the oats, cover, and let swell over low heat for 30 minutes. Allow to cool. Mix in the eggs, mustard, peppercorns, and chopped chives. Thicken the mixture with breadcrumbs and form small patties. Fry in a pan with oil until golden brown. For the sauce, heat the butter in a saucepan, add the diced onion and bell pepper, and sauté until translucent. Add the drained corn and top up with the stock. Finish with crème fraîche. Season to taste with curry powder, paprika, ketchup, Tabasco, salt, sugar, and pepper.