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Crispy schnitzel with sweet potato gratin and broccoli
Crispy fried cutlets with a sweet potato gratin and broccoli with almond shavings.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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Bring a saucepan with the cooking utensil to the boil. Add the potato cubes and cook for 3 minutes on low heat.
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Spoon the potato mixture into the baking dish and spoon in the garlic and salad onion.
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Sprinkle with the cheese, pepper and salt. Place in the oven and bake for about 30 minutes.
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Meanwhile, bring a large pot of water to the boil.
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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.
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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.
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Meanwhile, wash the broccoli. Divide into small florets, peel the stem and cut into 1 cm pieces.
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When the water boils, add the broccoli and cook for 4 minutes. Drain.
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Spread the sweet potato gratin, broccoli and schnitzels over the plates and garnish the broccoli with the almond shavings.
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Nutrition
855Calories
Sodium0% DV1.160mg
Fat58% DV38g
Protein82% DV41g
Carbs27% DV80g
Fiber56% DV14g
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