Schnitzel, lemon and zucchini

Name: schnitzel, lemon and zucchini
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 600 g potatoes firm, clean scrubbed; 5 el olive oil; 2 courgettes in cubes; 2 toes garlic pressed; 2 x 2 pieces wienerschnitzels; 1 lemon

A tasty recipe. The main course contains the following ingredients: meat, potatoes (solid, scrubbed), olive oil, zucchini (diced), garlic (squeezed), wienerschnitzels and lemon.

2 toes garlic pressed
2 x 2 pieces wienerschnitzels
1 lemon

Kitchen Stuff

baking paper

Directions

Preheat the oven to 200 ° C. Cut the potatoes into wedges and spread them over a griddle covered with parchment paper. Sprinkle with 2 tbsp oil and sprinkle with (coarse) salt to taste. Roast in the oven in approx. 30 min. Until golden brown and done.
In the meantime, heat 1 tbsp oil in a frying pan and bake the zucchini while stirring in approx. 6 min. Al dente. Fry the garlic for 1 minute and season with salt and pepper. Remove from the pan and allow to cool to room temperature.
Heat the rest of the oil in the same frying pan and fry the cutlets in approx. 8 min. Until golden brown and done. Times regularly. Remove from the pan and drizzle with the juice of 1/2 lemon. Cut the other 1/2 lemon into slices. Divide the cutlets and zucchini into 4 plates. Garnish with a slice of lemon. Serve with the potato wedges.