Schnitzel and vegetable pan with fried potatoes and spicy dip

Ingredients for 3 servings:

• 450 g potatoes, small
• 250 g broccoli
• 300 g pork schnitzel
• 200 g mushrooms, small
• 1 large zucchini
• ½ bunch of spring onions
• 75 g dried tomatoes
• some parsley, fresh or dried
• some oregano, fresh or dried
• 100 g sour cream, firm
• 3 tsp oil
• Salt and pepper, white

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

low-calorie

Wash the potatoes thoroughly, peel if desired, and boil in salted water for 15-20 minutes. Trim and wash the broccoli, divide into florets, and boil in salted water for 6-8 minutes. Then drain. Wash the schnitzels, pat dry, and cut into strips. Heat 1 teaspoon of oil in a large non-stick pan and fry the meat for about 5 minutes, turning occasionally. Season with salt and pepper, then remove from the pan. Trim the mushrooms, wash if desired, and halve them. Trim, wash, halve, and slice the zucchini. Trim, wash, and slice the spring onions. Drain the potatoes, halve them, and fry in 1 teaspoon of hot oil until crispy all over. Remove from the pan. Heat 1 tablespoon of oil in the pan and fry the zucchini, mushrooms, and spring onions for about 10 minutes. Season as desired. Chop the tomatoes. Add the meat, broccoli, and tomatoes to the vegetables and heat through. Wash, pick, and chop the herbs. Mix with the cream, season, and serve.