Schnitzel in Potato Coating with Spring Vegetables

Ingredients

• 2 carrots
• 2 kohlrabi
• 500 g white asparagus
• 1 bunch spring onions
• 2 tbsp butter
• Salt
• sugar
• 1 bundle wild garlic (or basil)
• 100 g crème fraîche
• 3 tbsp Flour
• 2 Eggs
• 4 veal schnitzels (about 150 g each)
• Salt
• Pepper
• 600 g starchy cooking potatoes
• 4 tbsp neutral vegetable oil

Instructions

1. 1.

   Peel the carrots and cut them diagonally into slices. Peel the kohlrabi and cut it into sticks about 1 cm thick and 4 cm long. Peel the asparagus and trim the ends. Cut the asparagus spears diagonally into pieces about 3 cm long. Clean, wash, and slice the spring onions into rings. Melt the butter over medium heat in a pot, sauté the carrots and kohlrabi for 1 minute while stirring. Add 3 tbsp water and season with ½ tsp salt and sugar each. Cover and cook on low heat for 5 minutes, stirring occasionally.

2. 2.

   Meanwhile, place flour on a plate. Beat the eggs in a shallow dish. Pat the schnitzels flat, season with salt and pepper.

3. 3.

   Add the asparagus to the pot with the vegetables and continue cooking covered on low heat for another 10 minutes.

4. 4.

   Peel the potatoes and cut them into matchstick-sized sticks with a julienne peeler or grate roughly. Pat the potato sticks dry with paper towels. Spread half of them on a work surface in schnitzel size. Dredge the schnitzels in flour, then dip through the beaten eggs, and place on top of the potatoes. Season with salt and pepper, sprinkle remaining potatoes over them, press firmly, and fry slowly golden brown for 4-5 minutes in hot oil in a non-stick pan. Carefully flip and cook the other side until golden brown.

5. 5.

   Wash and dry the wild garlic, slice leaves into fine strips. Mix with spring onions and crème fraîche into the vegetables and warm briefly. Serve the schnitzels with the vegetable mixture.