John Myers
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Schnitzel with Brussels Sprouts and Curry Puree
The perfect schnitzel with brussels sprouts and curry puree recipe with a picture and simple step-by-step instructions.
Schnitzel:
- 3 Schnitzel from the upper shell (approx. 550 g)
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 100 g Flour
- 2 Eggs
- 2 tbsp Cooking cream
- 100 g Breadcrumbs
- 1 Cup Oil
Brussels sprouts: (For 2 people)
- 300 g Brussels sprouts (Here: A leftover from yesterday / See my recipe: *))
Curry puree:
- 400 g Celery (cleaned 300 g)
- 300 g Potatoes
- 1 Large onion approx. 150 g
- 2 tbsp Butter
- 2 tbsp Mild curry powder
- 500 ml Vegetable broth (2.5 tsp instant)
- 1 tbsp Butter
- 2 Strong pinches of coarse sea salt from the mill
- 1 Strong pinch of colored pepper from the mill
Serve:
- 2 Stalks of parsley
Schnitzel:
- Halve the schnitzel, season with plenty of salt and pepper on both sides, bread (flour, whisked eggs + cooking cream and breadcrumbs) and in a pan with oil! Cup) on both sides until golden-brown. Place on an ovenproof dish and keep warm in the oven at 50 ° C. Salt the remaining breaded eggs and bake in the frying pan, remove and add to the chops. Use the roasting liquid to drizzle over the curry puree.
Brussels sprouts: (For 2 people)
- Brussel sprouts *) Heat a leftover from yesterday in the microwave to serve.
Curry puree:
- Peel, clean and dice the celery. Peel, wash and dice the potatoes. Peel and dice the onion. In a saucepan with butter (2 tablespoons) fry everything (celery cubes, potato cubes and onion cubes) vigorously, dust with mild curry powder (2 tablespoons), fry briefly and deglaze / pour in the vegetable stock (500 ml). Let everything simmer with the lid closed for about 25 minutes, pour through a kitchen sieve, return to the hot saucepan, butter (1 tbsp), cooking cream (4 tbsp) coarse sea salt from the mill (2 big pinches) and colored pepper from the mill ( 1 big pinch) and work through vigorously with the potato masher.
Serve:
- Schnitzel with Brussels sprouts and curry puree drizzled with roasting liquid, garnished with parsley and breaded eggs, serve.
*)
- Kassler cutlet with Brussels sprouts, fried onions and carrot-mashed potatoes
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