Mini schnitzel with marinated summer vegetables

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Clean the cauliflower the day before, in florets fromCut and wash the stalk. Wash and clean the zucchini, halve lengthways and cut into slices. Peel, wash and slice the carrots. Heat oil in a large pan. Brown the vegetables vigorously for about 4 minutes while turning. Wash the rosemary, shake it dry and pluck the needles from the branches. After 3 minutes add sugar and rosemary. Deglaze with vinegar and season with salt and pepper. Chill the vegetables overnight to marinate. For the schnitzel, wash the meat, pat dry and season with salt and pepper. Whisk the egg in a deep plate. First turn meat one after the other in flour, knock off excess flour, pull through egg and turn in breadcrumbs. Heat half of the lard and fry 4 schnitzel for about 5 minutes, turning. Fry the remaining schnitzel in the remaining clarified butter

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For 8 people:

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12 hours waiting time