Veal Schnitzel with Sage and Zucchini-Carrot Vegetable

Ingredients

• 1 bundle carrots
• Salt
• 2 zucchinis
• 3 tbsp butter
• freshly ground pepper
• 400 g veal schnitzel
• 4 tbsp olive oil
• 14 sage leaves
• juice of 1 lemon

Instructions

1. 1.

   Peel the carrots and cook them for 10 minutes in salted water. Drain. Wash, trim, and slice the zucchini. Heat 2 tbsp butter in a pan. Quickly sauté the zucchini, season with salt and pepper, then remove from the pan. Add the remaining butter to the pan and toss the carrots briefly, seasoning with salt and pepper. Set the carrots aside warm.

2. 2.

   Slice the veal schnitzel into thin pieces. Heat olive oil. Fry the veal for 7 minutes. Add sage during the last minute. Season with salt and pepper. Drizzle lemon juice over it, give a quick stir, and serve together with the vegetables.