John Myers
Schnitzel in Vegetable Patch
The perfect schnitzel in vegetable patch recipe with a picture and simple step-by-step instructions.
- 400 g Pork schnitzel
- 350 ml Clear broth
- 1 Pc. Clove of garlic
- 2 Pc. Medium sized potatoes per person
- 1 bunch Soup greens fresh
- Salt, pepper, hot paprika, magi, flour
- Oil to fry out
- Dab the schnitzel first and tap lightly with a mallet. If the schnitzel is too large, cut into 2 parts. Sprinkle with salt and pepper. Turn in the flour.
- Heat the pan, pour in the oil and sear the meat (5 minutes per side) but not too hot.
- In the meantime, peel the vegetables and roughly grate them, chop the parsley and slice the leek into dunes. Cut the garlic very finely or press it with a garlic press. Mix the vegetables in a separate bowl. Magi – a few drops.
- Put the roasted meat in a suitable saucepan, pour the broth over the top and spread the vegetables on top. Add a few drops of Magi. Cover and simmer / cook over low heat (approx. 40 min) – turn / mix meat and vegetables every now and then. Season with salt, pepper and, if you like, with hot paprika.
- Peel the potatoes and cut into small pieces. Bring to the boil in salted water until soft, then pour off the water and mash the potatoes.
- Arrange nicely on a plate. Sprinkle lightly with finely chopped parsley (which is not in the picture). Serve with pickled cucumbers or pickled cucumbers.
Facebook Comments