Vegetable casserole with potatoes and schnitzel

Ingredients for 4 servings:

• 3 pork schnitzels
• 50 g ham or bacon, diced
• 500 g potatoes
• 4 carrots
• ½ stalk(s) leek
• 1 bell pepper(s), red or yellow
• 500 g mushrooms
• 1 zucchini
• 2 eggs
• 200 ml cream (alternatively Alpro Soja Cuisine, cholesterol-free)
• 50 g cheese (Emmental or Gouda), grated
• Oil or clarified butter for frying
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

well suited for using up leftovers

Boil the potatoes in their skins until al dente and let cool. Peel and slice. Cut the schnitzel into thin strips and fry in a pan with a little oil. Add the ham or bacon cubes and fry. Season with salt and pepper and set aside. Clean and wash the vegetables and cut into strips or slices. First, briefly fry the mushrooms in the same pan, then add the carrots and finally the remaining vegetables. Fry everything briefly, then season with salt and pepper (Tip: I usually use a little granulated vegetable stock). Then layer everything in a baking dish. Whisk together the eggs, cream, salt, pepper, and nutmeg and pour over the vegetables. Sprinkle with grated cheese. Bake in a preheated oven at 180°C for about 30-40 minutes. Tip: Anything you have on hand will do. I’ve even swapped the schnitzel for chicken breast.