Schnitzel in Potato Crust with Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 73.4 μg | (122 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 32.8 mg | (273 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 2,419 mg | (60 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the vegetables
- 2 carrots
- 2 Kohlrabi
- 500 grams white Asparagus
- 1 bunch scallions
- 2 Tbsps butter
- salt
- sugar
- 1 bunch Wild garlic (or basil)
- 100 grams Crème fraiche
- For the schnitzel
- 3 Tbsps Pastry flour
- 2 eggs
- 4 Veal cutlets (about 150 grams or 2 oz each)
- salt
- peppers
- 600 grams starchy potatoes
- 4 Tbsps neutral vegetable oil
Preparation steps
For the vegetables, peel the carrots and cut diagonally into slices. Peel the kohlrabi and cut into thick pieces (about 1 x 4 cm) (approximately 1/2 x 1 1/2 inches) long. Peel the asparagus and trim the ends. Cut diagonally cut into about 3 cm (approximately 1 inch) long pieces. Rinse and trim the scallions and cut diagonally into thin rings. Melt the butter over medium heat in a saucepan, sauté the carrots and kohlrabi for 1 minute, stirring. Add 3 tablespoons of water and season with 1/2 teaspoon each of salt and sugar. Cover and simmer over low heat for 5 minutes, stirring occasionally.
For the schnitzel, pour the flour onto a plate. Beat the eggs in a deep dish. Pound the schnitzel until it is uniformly flat and season with salt and pepper.
Add the asparagus to the vegetables in the pot and continue to cook, covered over low heat for another 10 minutes.
Rinse and peel the potatoes and grate coarsely. Pat the potato dry with paper towels. Spread the potatoes on a work surface. Dip the cutlets in flour and then the beaten eggs. Place on the potatoes and press into the cutlets to coat on all sides. Fry 4-5 minutes, until golden brown in a pan in hot oil. Carefully flip the schnitzel and cook the other side for 4-5 minutes.
Rinse the wild garlic and shake dry and cut the leaves into thin strips. Mix with the scallions and crème fraîche into the vegetables. Arrange the cutlets on plates and serve alongside the vegetables.
