Turkey schnitzel with mushroom sauce and roasted vegetables

Ingredients for 2 servings:

• 300 g potatoes
• 200 g carrot(s)
• 200 g zucchini
• 3 tbsp rapeseed oil
• herbal salt
• Lemon pepper
• 2 turkey schnitzels
• 1 onion(s), red
• 200 g mushrooms
• 4 slices of Black Forest ham
• 1 tbsp flour
• 100 ml milk
• 150 ml vegetable stock
• 1 clove(s) garlic
• 1 tbsp parsley, frozen
• 1 tsp pizza seasoning

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C fan/convection oven. Peel, wash, and quarter the potatoes. Peel the carrots and cut into sticks. Wash, trim, and cut the zucchini into thick sticks. Toss the potatoes and vegetables separately with oil, herb salt, and lemon pepper. Place the potatoes in a baking dish and sprinkle with 1 teaspoon of pizza seasoning. Place in the oven for 15 minutes, then add the carrots and zucchini and bake for another 25 minutes. Wash the meat, pat dry, and flatten between two layers of cling film. Peel the onion and garlic, dice the onion, and press the garlic through a press. Clean the mushrooms and halve them if necessary. Cut the ham into thin strips and roast in a pan without fat, then set aside and keep warm. Add 1/2 tablespoon of oil to the pan, heat, and fry the mushrooms until vigorous. Add the onion and garlic and continue frying. Season with salt and pepper, dust with flour, sauté, and deglaze with milk and broth while stirring. Bring to a boil and simmer for about 3 minutes. Heat 1/2 tablespoon of oil in a second pan and fry the meat for about 4 minutes on each side, then season. Serve the meat with the mushroom sauce and roasted vegetables. Garnish with parsley and ham.