John Myers
Contents
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Ingredients
Minute schnitzel:
- 2 Minute schnitzel à approx. 90 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Flour
- 1 Egg + 1 tbsp cooking cream
- 4 tbsp Breadcrumbs
- 8 tbsp Sunflower oil
Cauliflower:
- 400 g Cauliflower
- 1 liter Water
- 2 tsp Salt
- 1 Use of steam
- 2 big pinches Coarse sea salt from the mill
Beetroot and potato mash:
- 1 Small pre-cooked beetroot approx. 100 g
- 400 g Potatoes
- 1 Onion approx. 50 g
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 Pieces (circles) of fried breaded eggs
- 2 Slices of orange
- 2 Coriander stalks
- 2 tbsp Frying fat 2
Instructions
Minute schnitzel:
- Beat the egg and whisk with the cooking cream (1 tbsp). Wash minute steaks, pat dry with kitchen paper and season on both sides with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Turn the minute steaks in flour, knock them off, pull them through the egg-cream mixture, roll them in breadcrumbs and fry them golden-brown on both sides in a pan with hot oil (8 tbsp). Shake the pan again and again and drizzle the schnitzel with roasting fat. . Keep the minute schnitzel warm in the oven at 50 ° C until serving.
Cauliflower:
- Fill the lower pot with salt water (1 liter of water / 2 teaspoons of salt) and place the steamer on it. Clean the cauliflower, cut into larger florets, place in the steamer and cook / steam with the lid closed for about 20 minutes. Finally, season with coarse sea salt from the mill (2 big pinches).
Beetroot and potato mash:
- Dice the beetroot. Peel, wash and dice the potatoes. Peel and dice the onion. Put all ingredients in salted water (1 teaspoon salt) and cook for about 20 minutes. Pour through a kitchen sieve, return to the hot pot and work through / mash well with butter (1 tbsp), cooking cream (1 tbsp) and coarse sea salt from the mill (2 big pinches) with the potato masher.
Serve:
- Serve the minute schnitzel with cauliflower and beetroot and mashed potatoes, garnished with an orange slice and coriander. Drizzle the minute schnitzel and the beetroot and potato mash with roast fat.
