30 - 45 Min
Contiene: Lactose, Mustard, Gluten
1) Peel the potatoes and boil lightly, about 20 minutes. Chop parsley and heat milk. Drain the potatoes. Add the oil, milk and parsley. Mash until fluffy. Season with salt and pepper.
2) Combine the ingredients for the balsamic sauce in a pan and bring to boil. Thicken with corn flour. Season to with salt and pepper.
3) Fry the schnitzel over a medium heat for about 10 minutes until golden-brown, turning regularly.
4) Serve the schnitzels with mashed potatoes, balsamic sauce, garden peas and lemon. Bon appetit!