Leipziger Allerlei with Veal Schnitzel

Ingredients

• 500 g firm potatoes
• 0.5 bunch Parsley
• 100 g cauliflower florets
• 100 g white asparagus
• 100 g carrots
• 100 g peas
• 100 g leeks
• 4 veal schnitzels (180 g each)
• Salt
• pepper (from the mill)
• 150 g flour
• 2 tbsp Vegetable oil
• 40 g Butter
• 150 ml Vegetable broth
• 4 slices herb butter

Instructions

1. 1.

   Peel, wash and cook the potatoes in salted water for 25-30 minutes. Drain and let steam off. Wash the parsley, pat dry and finely chop. Wash, trim and cut the vegetables into bite-sized pieces. Rinse the schnitzels, pat dry, lightly salt and pepper them, then dust with flour. Heat oil in a pan and brown the meat on each side until golden.

2. 2.

   In another pan heat 20 g butter, add the vegetables, sauté briefly, and deglaze with broth. Cover and simmer over medium heat for about 5 minutes. In a separate pan melt the remaining butter and toss the potatoes with parsley. Plate the veal schnitzels with herb butter alongside the parsley potatoes and Leipziger Allerlei.