Crispy schnitzel with sweet potato gratin and broccoli
Crispy fried cutlets with a sweet potato gratin and broccoli with almond shavings.
Preheat the oven to 200 ° C.
Peel the sweet potatoes and cut into 2 cm cubes. Wash the salad onion and cut into thin rings. Clean the garlic and cut finely.
Bring a saucepan with the cooking utensil to the boil. Add the potato cubes and cook for 3 minutes on low heat.
Spoon the potato mixture into the baking dish and spoon in the garlic and salad onion.
Sprinkle with the cheese, pepper and salt. Place in the oven and bake for about 30 minutes.
Meanwhile, bring a large pot of water to the boil.
Heat 1 skillet without oil or butter and toast the almonds for 3 min. On medium heat until golden brown. Remove from the pan and allow to cool on a plate.
Heat 1 tbsp oil in each frying pan. Fry 2 cutlets on medium heat in 6 min. Golden brown. Turn halfway and add 1 tbsp oil to each pan.
Meanwhile, wash the broccoli. Divide into small florets, peel the stem and cut into 1 cm pieces.
When the water boils, add the broccoli and cook for 4 minutes. Drain.
Spread the sweet potato gratin, broccoli and schnitzels over the plates and garnish the broccoli with the almond shavings.
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