Mini turkey schnitzel with boiled potatoes and béchamel cauliflower

Ingredients for 4 servings:

• 4 turkey schnitzels (50 g each)
• 2 tbsp flour
• 2 tbsp breadcrumbs
• 2 m.-sized eggs
• 1 tsp paprika powder, hot
• 1 tsp clarified butter
• 500 g potatoes
• 500 g cauliflower
• 100 ml cream
• 2 tbsp flour
• 2 tbsp butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel and quarter the potatoes. Boil in a pot of well-salted water for about 20-25 minutes. Wash the cauliflower and cut into small florets. Cook in the same water for 10-15 minutes. Drain the cauliflower and potatoes in a sieve, collecting the water in another pot. Make a light roux from the butter and flour and add enough of the cauliflower and potato water to form a slightly thick sauce. Then refine the sauce with the cream and season with salt and nutmeg. Beat the eggs until frothy. Wash the turkey escalopes, pat dry, and beat lightly. Season the turkey escalopes with salt and paprika, coat in flour, egg, and breadcrumbs, and fry in a pan with clarified butter until golden brown on each side. Add the cauliflower to the sauce and serve with the potatoes and escalopes.