Vegaschnitzel with baked potato and grilled vegetables

Name: vegaschnitzel with baked potato and grilled vegetables
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 el traditional olive oil; 600 g potato wedges with peel; 2 tl dried thyme; 900 g frozen vegetables; 4 vegaschnitzel; 75 g arugula

Main course with fried vegaschnitzels, potato wedges with peel, dried thyme, grilled vegetables and arugula.

Ingredients

Kitchen Stuff

1 skillet

Directions

Heat the oil in a frying pan and fry the potato wedges with the thyme, pepper and salt for 14 min. On medium heat until golden brown and done. Change regularly.
Meanwhile, heat the oil in a frying pan and fry the grilled vegetables over medium heat for 10 min.
Change regularly. Season with pepper and salt.
In the meantime, heat the remaining oil in a frying pan and fry the schnitzels for 5 minutes on a high heat. Times regularly.
Cut the cutlets into strips. Spoon the arugula through the grilled vegetables and spread with the potato wedges and cutlets over the plates.

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Nutrition

565Calories

Sodium17% DV415mg

Fat45% DV29g

Protein36% DV18g

Carbs17% DV51g

Fiber60% DV15g

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