Minced meat schnitzel with cauliflower

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 roll from the day before
• 1 onion(s)
• 250 ml milk, lukewarm
• 1 bunch of parsley
• 3 eggs
• e.g. salt and pepper
• 1 tbsp mustard
• 60 g flour, approx.
• 60 g breadcrumbs, approx.
• 1 cauliflower
• 1 tbsp curry powder
• 2 tbsp oil
• 2 tbsp butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Crispy

Soak the bread rolls in 100 ml of milk. Wash the parsley, pick off the leaves, and chop them. Peel the onion and dice them. Knead the minced meat, 1 egg, squeezed out the bread rolls, mustard, onion, half the parsley, salt, and pepper. If the mince is too soft, mix in 2-3 tablespoons of breadcrumbs. Prepare a breading station. In a separate bowl, add flour, a beaten egg seasoned with salt and pepper, and breadcrumbs. Form the mince into small, flat pieces. Wash the cauliflower, if necessary, and trim the florets from the stem. Cook in boiling salted water for about 12 minutes. Dip the mince in the flour, then in the egg, and then in the breadcrumbs. Heat the oil in a large pan and fry the mince until browned and crispy. Heat the butter in a saucepan, sauté 2 tablespoons of flour until light brown, add the curry powder, and mix well. Gradually deglaze with 150 ml of milk. Meanwhile, drain the cauliflower, reserving the cooking water and measuring out approximately 150 ml. Stir the cooking water into the sauce and simmer for approximately 15 minutes, stirring frequently. Add the cauliflower and heat through. Serve the minced meat with the curry cauliflower. Sprinkle with the remaining parsley.