John Myers
Small Lemon Minute Schnitzel with Hazelnut Mashed Potatoes
The perfect small lemon minute schnitzel with hazelnut mashed potatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes, boiling over
- Salt, pepper, sugar, nutmeg
- 800 g Carrots
- 6 Stems Flat leaf parsley
- 2 tbsp Hazelnut flakes
- 8 small Minute schnitzel, pork loin cut approx. 1 cm thick
- 2 Organic lemons
- 2 tbsp Clarified butter
- 6 tbsp Apricot jam
- 7 tbsp Butter
- 200 ml Milk
- 75 ml Cream
- Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
- Peel and wash the carrots and cut in half lengthways. Cut diagonally into pieces and cook covered in boiling salted water with a pinch of sugar for 6-8 minutes. Wash parsley, pour dry and finely chop.
- Toast the nuts in a large non-stick pan, remove them and set aside. Wash the schnitzel, pat dry and cut each in half. Wash one lemon with hot water, pat dry and cut into thin slices, halve the remaining lemon and squeeze.
- Heat the butter lard in a pan. Fry the schnitzel in it on each side for 1-2 minutes. Season with salt and pepper, remove and keep warm. Deglaze the roast with lemon juice. Stir in 4 tablespoons of apricot jam, bring to the boil, add the cream and simmer for about 1 minute. Season to taste with salt and pepper.
- Drain and drain the carrots. Melt 2 tablespoons of butter in a hot saucepan. Toss the carrots and parsley in it and heat, season with salt.
- Drain the potatoes. Add milk and 3 tablespoons of butter and mash with a potato masher. Season with salt and nutmeg. Fold in the hazelnuts. Briefly heat the schnitzel (approx. 1 minute) in the lemon sauce. Serve with lemon wedges, carrots and mashed potatoes.
- Mixed green salad tastes good with it.
- Tip 8: You can also use turkey schnitzel instead of the minute schnitzel. Then take 4 thin plaster schnitzel (approx. 150 g each). Cut the schnitzel into 3 parts each.
Facebook Comments