Pork schnitzel with vegetable sauce

Ingredients for 4 servings:

• 750 small potatoes
• salt and pepper
• 500 broccoli
• 500 mushrooms
• 2 tbsp butter or margarine
• 2 tbsp flour
• ½ cup whipped cream
• 4 schnitzels, each approx. 80 g
• 2 tbsp oil
• 300 ml water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Wash the potatoes and cook in boiling salted water. Rinse briefly, then peel off the skin. Trim and wash the broccoli, divide it into florets and cook in boiling salted water for about 8 minutes. Drain. Trim and wash the mushrooms, leaving small ones whole and halving the larger ones. Brown them vigorously on all sides in hot frying fat. Season with salt and pepper. Sprinkle with flour. Deglaze with 300 ml water and cream. Bring to a boil, stirring. Fold in the broccoli and season again to taste. Wash the schnitzel and pat dry, then fry briefly in hot oil on both sides. Season with salt and pepper and set aside. Fry the potatoes in the frying fat for another 2-3 minutes. Arrange everything together on a platter.