the schnitzel:
1. Cut the schnitzel in half, salt and pepper generously on both sides, bread it (flour, beaten eggs + cooking cream and breadcrumbs) and put it in a pan with oil! Cup ) fry until golden brown on both sides. Place on an ovenproof dish and keep warm in the oven at 50°C. Salt the remaining breading and bake it in the frying pan, remove it and add it to the cutlets. Use the cooking liquid to drizzle over the curry puree.
Brussels sprouts: (For 2 people)
2. Heat leftover Brussels sprouts from yesterday in the microwave to serve.
Curry puree:
3. Peel, clean and dice the celery. Peel, wash and dice the potatoes. Peel and dice onion. Fry everything (celery cubes, potato cubes and onion cubes) vigorously in a pot with butter (2 tbsp), dust with mild curry powder (2 tbsp), fry briefly and deglaze/pour in the vegetable stock (500 ml). Let everything simmer with the lid closed for about 25 minutes, drain through a kitchen sieve, return to the hot pot, add butter (1 tbsp), cooking cream (4 tbsp), coarse sea salt from the mill (2 strong pinches) and colored pepper from the mill ( Add 1 strong pinch) and work/mash vigorously with the potato masher.
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