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JenSmith
Vegaschnitzel with grilled corn and baking potatoes
Crispy fried vegaschnitzel with grilled corn, rosemary potatoes and parsley spread.
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Ingredients
Directions
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Bring a generous pot of water to the boil, where the corn cobs fit.
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Heat the oil in the frying pan and add the baked potatoes and the rosemary.
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Clean the garlic and press the garlic press over the potatoes. Boil and stir fry over medium heat for 15 minutes.
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Meanwhile, cook the corn cobs for 8 minutes. Let it drain well.
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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.
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Heat the grill pan and grill the corn cobs around 4 minutes. Turn regularly.
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In the meantime, finely chop the parsley and mix 2/3 of it with the dairy spread. Season with pepper and salt.
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Serve the corn on the cob with the dairy spread mixture, the schnitzels and rosemary potatoes. Garnish with the rest of the parsley.
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Nutrition
740Calories
Sodium40% DV955mg
Fat62% DV40g
Protein52% DV26g
Carbs21% DV64g
Fiber40% DV10g
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