Turkey schnitzel in mustard breading

1.

Peel the carrot, cut in half lengthways and cut into slices. Cook the carrot in a little salted boiling water for about 10 minutes. Add the peas to the carrots 5 minutes before the end of the cooking time. Season turkey schnitzel with salt and pepper and brush with mustard.

2.

Heat the oil in a pan. Fry turkey schnitzel in it for 6 minutes, turning. Turn around from time to time. Bring the milk, 1/8 liter of water and a little salt to the boil. Stir in the puree. Drain the carrots and peas and add the butter.

3.

Pan the vegetables in it. Sprinkle with chopped parsley. Arrange everything on a plate. Garnish with parsley.