John Myers
Contents
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Ingredients
Schnitzel Tuscany:
- 500 g / TK / 4 pieces 1 pack of Schnitzel Toscana
- 6 tbsp Sunflower oil
French beans:
- 400 g French beans
- 1 tsp Salt
- 2 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Parsley potatoes:
- 1 kg Waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 2 tbsp Flakes of butter
- 3 big pinches Coarse sea salt from the mill
- 0,5 Cup Finely chopped parsley
Serve:
- 4 Stalk Parsley
- 4 small Tomatoes
Instructions
Schnitzel Tuscany:
- Fry the schnitzel frozen in hot sunflower oil in a pan on both sides for 7 - 8 minutes until golden brown. Turn it every now and then. Keep the schnitzel warm in the oven at 50 ° C until serving.
- Clean / remove the string beans, wash, drain well, cook in salted water (1 teaspoon salt) for about 8-10 minutes until firm to the bite, drain through a kitchen sieve and return to the hot saucepan. Add butter (2 tbsp) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Mix everything well and keep warm in the oven at 50 ° C until serving.
Parsley potatoes:
- Peel, wash and cut the potatoes into eighths. Boil the potato pieces in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) for about 20 minutes, pour through a kitchen sieve, return to the hot saucepan, cover with flakes of butter (2 teaspoons) and top with coarse sea salt from the mill (3 big pinches). Wash the parsley, shake dry, finely chop, distribute over the potatoes and carefully mix / blend the potatoes. Keep the parsley potatoes warm in the oven at 50 ° C until serving.
Serve:
- Serve Tuscany schnitzel with French beans and parsley potatoes, each garnished with a small tomato with parsley stalks.
