Roasted vegetable fries with turkey schnitzel

Ingredients for 4 servings:

• 2 large potatoes
• 2 large carrots
• 2 small zucchini
• 1 small onion(s)
• 300 g mushrooms, small
• 4 turkey schnitzels
• 4 slices of ham
• 300 ml milk
• 1 tbsp flour
• 1 tsp vegetable stock powder
• 3 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Peel and wash the potatoes and carrots, and cut into thick sticks. Trim and wash the zucchini, then cut them into thick sticks. The sticks should be almost the same size and resemble chips. Combine everything in a bowl, season with salt and pepper, then mix in 1 tablespoon of olive oil and let it sit for a while. Preheat the oven to 180 degrees Celsius and place the vegetable fries on a baking sheet lined with baking paper. Bake for about 40 minutes until crispy. In the meantime, wash the turkey cutlets and pat dry. Peel and finely dice the onion. Clean the mushrooms and halve them depending on their size. Cut the ham into thin strips and fry in a pan without fat until crispy, remove from the pan and set aside. Heat 1 tablespoon of olive oil in the pan, fry the mushrooms and onions, and season with salt and pepper. Dust with flour and sweat until lightly browned. Then deglaze with the milk, stirring constantly. Bring to a boil briefly, then add the stock and half of the ham. Simmer everything together for about 2 minutes and season again with salt and pepper. Heat 1 tablespoon of oil in a second pan. Fry the turkey cutlets for about 3 minutes on each side. Season with salt and pepper. Deglaze the pan with 100 ml of water and stir into the sauce in the other pan. Serve the vegetable fries with the cutlets and sauce on plates and sprinkle with the remaining ham strips. Enjoy!