Potato and vegetable ragout with parmesan schnitzel

196 0

800 g new potatoes
1 onion
1 Garlic clove
2 EL Sunflower oil
1 EL Tomato paste
Salt
Sweet paprika
200 g Carrots
150 g Cherry tomatoes
1 (approx. 150 g) Fennel bulb
1 small green pepper
1 small aubergine
1/2 Pot of thyme
100 g Parmesan cheese
100 g breadcrumbs
2 eggs (size M)
8 small schnitzel (approx. 60 g each)
pepper
6 EL ~~flour~~

~~100 g clarified butter~~

45 minutes

very easy

1.

Wash the potatoes thoroughly and chop them roughly. Peel and dice the onion and garlic. Heat the oil in a saucepan, sauté the onion and garlic for about 3 minutes until translucent. Add the tomato paste, roast briefly and deglaze with 500 ml water.

2.

Add the potatoes, season with salt and paprika. Bring to the boil and simmer in a closed pot for about 25 minutes.

3.

Peel the carrots and cut into slices. Wash tomatoes. Clean, quarter and slice the fennel. Clean and wash the peppers and cut into short strips. Wash and clean the aubergine, quarter lengthways and cut into slices.

4.

Add the vegetables to the potatoes approx. 15 minutes before the end of the cooking time. Wash thyme, shake dry. Strip the leaves from the stems, except for something to garnish.

5.

Finely grate the cheese. Mix the breadcrumbs and cheese, whisk the eggs in a deep plate. Pat the meat dry and season with salt and pepper. Turn the schnitzel one after the other first in the flour, then in the egg and finally in the cheese and bread mixture.

6.

Heat the clarified butter in portions in a large pan. Fry the schnitzel in portions on each side for about 2 minutes. Season the vegetable ragout with salt, pepper and thyme. Serve the schnitzel and some ragout and dust with paprika.

7.

Garnish with thyme.

1 person approx.:

630 kcal
2640 kJ

47 g protein

21 g fat

60 g carbohydrates