Schnitzel of mixed vegetables in milk sauce
4 servings
30 minutes
Vegetable schnitzel in milk sauce is a harmony of tender vegetables combined with a light creamy sauce. This European recipe embodies healthy eating traditions where vegetables reveal their flavor through stewing and baking. Carrots and swede add a sweet note, cabbage provides softness, and cucumber adds a fresh touch. Fried in oil, the schnitzels are covered with milk sauce and cheese crust and baked to golden crispness, creating a delicate texture with a crunchy accent. It is perfect as a standalone dish or as a side. This dish is valued for its balanced flavors and nutrition as it combines vegetables, dairy products, and grains for a wholesome and rich taste. A great choice for those seeking light yet hearty European classics.
1
Finely chopped carrots and swede should be stewed with a small amount of water and 5 g of oil.
- Carrot: 50 g
- Swede (rutabaga): 50 g
- Butter: 20 g
2
Also, stew the shredded cabbage with 20 g of milk until ready, then combine with carrots and turnips, add an egg, groats, sugar, and grated cucumber; mix everything, make 2 schnitzels, coat in flour, and fry in oil.
- White cabbage: 75 g
- Milk: 75 ml
- Chicken egg: 0.5 piece
- Semolina: 10 g
- Sugar: 5 g
- Cucumbers: 40 g
- Wheat flour: 15 g
- Butter: 20 g
3
Prepare a milk sauce from the remaining milk and 5 g of flour, pour it over the schnitzel, sprinkle with grated cheese, drizzle with oil, and bake.
- Milk: 75 ml
- Wheat flour: 15 g
- Cheese: 5 g
- Butter: 20 g
