Vegaschnitzel with grilled corn and baking potatoes

Name: vegaschnitzel with grilled corn and baking potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 el traditional olive oil; 600 g baking potatoes bag; 1 tl dried rosemary; 2 toe garlic; 4 corn cob; 4 vegetarian crispy chicken schnitzel; 20 g fresh flat parsley; 200 g dairy spread natural tray

Crispy fried vegaschnitzel with grilled corn, rosemary potatoes and parsley spread.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Bring a generous pot of water to the boil, where the corn cobs fit.
Heat the oil in the frying pan and add the baked potatoes and the rosemary.
Clean the garlic and press the garlic press over the potatoes. Boil and stir fry over medium heat for 15 minutes.
Meanwhile, cook the corn cobs for 8 minutes. Let it drain well.
In the meantime, heat the oil in a frying pan with a non-stick coating and fry the cutlets in 6 min. On medium heat until golden brown and done.
Heat the grill pan and grill the corn cobs around 4 minutes. Turn regularly.
In the meantime, finely chop the parsley and mix 2/3 of it with the dairy spread. Season with pepper and salt.
Serve the corn on the cob with the dairy spread mixture, the schnitzels and rosemary potatoes. Garnish with the rest of the parsley.