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Schnitzel with carrot sauce

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Ingredients for 4 servings:

  • 4 schnitzels, e.g. turkey, veal or chicken
  • 4 medium-sized carrots
  • 200 ml half and half cream
  • 1 small onion(s)
  • 1 tbsp parsley, finely chopped
  • Oil for frying
  • salt and pepper
  • n. B. Spice(s), according to personal taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the schnitzel and pat dry. Coarsely grate the carrots. Finely chop the onion and parsley. Season the schnitzel and fry in oil until tender. Keep warm. In the same pan, cook the onion until translucent, add the carrots, and sauté for 2-3 minutes. Then add the single cream, season to taste, and simmer for another 2-3 minutes, depending on how you like the carrots. Add the parsley. Serve the schnitzel on a plate and spoon the sauce over it. This goes well with mashed potatoes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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