Breaded Vegetable Cutlets with Lime Butter

Chop the basil leaves very finely and mix with breadcrumbs. Mix the eggs in a deep dish. Clean the vegetables, peel the sweet potatoes. Cut the vegetables into slices about 1/2 cm thick. Cut the slices as thick as possible on the spot only cut the sweet potato slices a little thinner.

Put the vegetable slices in a saucepan with 1/2 l cold milk and 1/2 l cold water, bring to the boil and simmer for 2 minutes. Take everything out – last the sweet potatoes and drain on a paper towel. Heat the clarified butter in a frying pan. First, drag the vegetable bites through the egg, then turn them in the breadcrumbs to the other side and roast them in the hot fat on both sides until golden brown. Melt the butter for the lime butter, fold in finely chopped mint and lemon balm leaves. Season with salt, pepper and lime juice and drizzle over the vegetable cutlets.

Tip: Tastes exceptionally good with fennel-pepper ratatouille oriental.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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