Place the French fries on a baking sheet lined with baking paper and bake at 180 ° C for about 30 minutes. This time I used a frozen product because I wanted it to be quick.

Clean the cauliflower, remove the greens and cook the cauliflower florets in salted water until they are firm to the bite. For the bechamél sauce: drain the butter in the pan, stir in the flour and then add the vegetable stock. Season to taste with nutmeg, salt, pepper and parsley (frozen).

Wash the schnitzels and plate them very thinly with the meat tenderizer. I like to put a cling film or freezer bag between the meat and the pounder so that the meat is not torn so much. Salt and pepper on both sides and bread as usual. Fry in the pan for about 15 minutes until golden brown.

The rest also goes well with fresh asparagus. I haven't had one yet!