John Myers
Schnitzel on Bed of Vegetables
The perfect schnitzel on bed of vegetables recipe with a picture and simple step-by-step instructions.
- 250 g Onions
- 350 g Carrots
- 350 g Potatoes
- 1 Clove of garlic
- Chili not a piece
- 150 g Mushrooms from the glass
- 40 g Clarified butter
- 4 piece Pork schnitzel
- 1 tablespoon Flour
- Salt
- Pepper from the grinder
- 0,5 teaspoon Chakalaka
- 200 ml Water or vegetable broth
- 200 g Whipped cream
- 0,5 bunch Coriander or parsley
- Peel the onions and cut into wedges. Peel the carrots and potatoes and cut into small pieces. Finely chop a small piece of chilli and the peeled garlic. Drain the mushrooms.
- Fry the onions in a little fat, add the carrots, potatoes, mushrooms, garlic and chilli. Deglaze with 100 ml of water or broth. Season with salt, pepper, chakalaka and stew for 10 minutes.
- Dust the meat with flour and fry in the remaining fat in a large pan for 2-3 minutes on each side and season. Take the meat out of the pan and cover it and keep it warm.
- Put 4,100 ml of stock and the cream in the empty meat pan and bring to the boil. If the sauce is too thin, reduce it or thicken it with a sauce thickener. For me the sauce was just right without thickening. Season the sauce to taste and season.
- Fold the coarsely chopped coriander into the vegetables and season to taste. If you don’t like coriander, take parsley.
- Arrange the vegetables on plates, add the sauce and place the schnitzel on the plates, garnish with a few herbs of your choice and serve.
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