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Veal Schnitzel with Honey Carrots, Carrot Herb Pesto and Fried Potato Triplets

5 from 4 votes
Cook Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Veal schnitzel:

  • 330 g 2 veal schnitzel
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • 2 tbsp Flour
  • 1 egg + 2 tbsp cooking cream
  • 50 g Breadcrumbs
  • 0,5 Cup Sunflower oil

Honey carrots:

  • 400 g Bunch of carrots / 8 pieces
  • 1 tsp Salt
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil
  • 1 tbsp Liquid honey
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Carrot herb pesto:

  • 0,5 Cup Cut carrots
  • 2 tbsp Cooking cream
  • 2 tbsp Milk
  • 2 big pinches Coarse sea salt from the mill

Fried potato triplets:

  • 300 g Potatoes (triplets) / 12 pieces
  • 1 tsp Salt
  • 1 tbsp Lard
  • 1 tbsp Sunflower oil
  • 1 tsp Whole caraway seeds
  • 2 big pinches Coarse sea salt from the mill

Serve:

  • 2 Bit Fried remaining breaded egg
  • Coarse sea salt from the mill

Instructions
 

Veal schnitzel:

  • Wash the schnitzel, pat dry with kitchen paper and season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Whisk the egg with the cooking cream (2 tbsp). Turn the schnitzel in flour, pull through the egg / cream mixture, turn in breadcrumbs, fry in a pan with hot sunflower oil (½ cup) on both sides until golden-brown and keep warm in the oven at 50 ° C until serving. Put the rest of the breadcrumbs in the hot pan and fry. Use later as a garnish.

Honey carrots:

  • Cut the carrots down to about 1 cm. Cut some (½ cup) of the carrots into small pieces. Peel the carrots with the peeler, cook / blanch in salted water (1 teaspoon salt) for about 5 minutes and remove. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a pan. Add the carrots and fry, turning several times. Drizzle with liquid honey (1 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Remove the carrots and keep them warm in the oven at 50 ° C until serving.

Carrot herb pesto:

  • Put the sliced ​​carrots (½ cup) in the frying pan and fry / stir-fry. Add the cooking cream (2 tbsp) and milk (2 tbsp) and season with coarse sea salt from the mill (2 big pinches). Let everything simmer for a few minutes, pour into a cup and keep warm in the oven at 50 ° C until serving.

Fried potato triplets:

  • Wash the potatoes, grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and cook for about 20 minutes, drain, allow to cool a little, peel and halve. Heat the lard (1 tbsp) and sunflower oil (1 tbsp) in a pan, add the potato halves and fry well. Turn around 2 - 3 times. Season with whole caraway seeds (1 teaspoon) and coarse sea salt from the mill (2 big pinches).

Serve:

  • Divide the veal schnitzel on 2 plates. Add the honey carrots and the fried potato triplets and serve garnished with carrot pesto and pieces of ice cream.
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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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