John Myers
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Veal Schnitzel with Carrot and Potato Mash and Oven Carrots
The perfect veal schnitzel with carrot and potato mash and oven carrots recipe with a picture and simple step-by-step instructions.
Veal schnitzel: (4 people)
- 2 Thinly sliced veal schnitzel 320 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 50 g Flour
- 1 Egg
- 2 tbsp Milk or cream
- 100 g Breadcrumbs (here: in-house production from old rolls)
- 0,5 Cup Peanut oil
Carrot and potato mash: (Here: For 2 people)
- 250 g Potatoes
- 250 g Carrots
- 1 tsp Salt
- 0,5 tsp Turmeric
- 1 tbsp Butter
- 1 tbsp Creme fraiche Cheese
- 2 big pinches Salt
- 1 big pinch Pepper
- 1 big pinch Nutmeg
Oven carrots: (4 people)
- 500 g Carrots (here: 12 pieces)
- 1 arc Parchment paper
- 3 tbsp Olive oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 100 g Herder cheese
Serve:
- Parsley stalks for garnish
Veal schnitzel:
- Halve the veal schnitzel, season with salt and pepper on both sides, bread (flour, egg + milk, breadcrumbs) and fry in plenty of peanut oil (½ cup) on both sides until golden-brown.
Carrot and potato mash:
- Peel, wash and dice the potatoes. Brush the carrots under water, clean and cut into small slices. Boil the potato cubes with the carrot slices in salted water (1 teaspoon) with turmeric (½ teaspoon) for about 25 minutes, drain through a sieve, return to the hot saucepan and sprinkle with butter (1 tbsp), crème fraîche (1 tbsp), salt (2 big pinches), pepper (1 big pinch) and nutmeg (1 big pinch) work through well with the potato masher.
Oven carrots:
- Cut the carrots off the cabbage to about 1 cm and also brush the tip well under running water and cut in half lengthways with a large knife. Place the cut surface facing up on a baking sheet lined with baking paper, brush with olive oil and season with plenty of salt and pepper. Bake in the preheated oven at 175 ° C for approx. 20 minutes, remove and crumble with herder cheese and bake again for approx. 10 minutes at 175 ° C.
Serve:
- Serve veal schnitzel with carrot and potato mash and oven carrots, garnished with parsley.
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