Athens Special (Greek Schnitzel gratinated with feta cheese)

Name: Athens Special (Greek Schnitzel gratinated with feta cheese)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small vegetable onion (approx. 300 g); 500 g Tomatoes; 400 g Cucumber; 7 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Olive oil; 100 g black olives; 4 Pork cutlet (approx. 160 g each); 50 g Flour; 7-10 Tbsp Gyros spice flavor salt; 1 (750 g) Bag of frozen French fries (XXL); 1 Onion; 2-3 TABLESPOONS Oil; 1 Branch rosemary; 1-2 stem(s) Thyme; 1-2 Garlic cloves; 7-10 Tbsp Sweet peppers; 400 ml Vegetable broth (instant); 100 g Whipped cream; 5 TABLESPOONS Brandy (e.g. Metaxa); 100 g Sheep's cheese; 7-10 Tbsp Rosemary, thyme and lemon slice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small vegetable onion (approx. 300 g)
500 g Tomatoes
400 g Cucumber
7 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Olive oil
100 g black olives
4 Pork cutlet (approx. 160 g each)
50 g Flour
7-10 Tbsp Gyros spice flavor salt
1 (750 g) Bag of frozen French fries (XXL)
1 Onion
2-3 TABLESPOONS Oil
1 Branch rosemary
1-2 stem(s) Thyme
1-2 Garlic cloves
7-10 Tbsp Sweet peppers
400 ml Vegetable broth (instant)
100 g Whipped cream
5 TABLESPOONS Brandy (e.g. Metaxa)
100 g Sheep's cheese
7-10 Tbsp Rosemary, thyme and lemon slice

Directions

1
Peel the vegetable onion and cut into large pieces. Wash and clean the tomatoes and cut them into large pieces. Clean and wash the cucumber and also cut it into larger pieces. Mix vinegar, salt, pepper and sugar and fold in olive oil.
2
Mix onion, cucumber, tomatoes and olives. Add the vinaigrette and let it stand for about 30 minutes. Wash the meat and dab dry. Mix flour, salt, pepper and gyrosalt in a deep plate. Spread the French fries evenly on a baking tray.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 19-23 minutes. Turn over after about 15 minutes. In the meantime, peel and finely dice the onion. Turn the meat in the flour mixture.
4
Heat the oil in a large frying pan. Fry the meat for about 3 minutes on each side. Remove from the pan. Wash the rosemary and thyme and pat dry. Peel garlic and chop finely. Add onion and garlic to the frying fat and fry until transparent.
5
Dust with paprika. Add rosemary and thyme. Deglaze with stock and cream, bring to the boil and simmer at low heat for about 8 minutes. Season to taste with brandy, salt and pepper. Crumble the feta cheese.
6
Place the cutlets next to each other in an ovenproof dish, spread the sauce over them and sprinkle cheese evenly on top. Take the chips out of the oven, season with salt and keep warm. Place the casserole dish in the oven at the same temperature, remove after about 10 minutes.
7
Arrange one escalope and salad each on portion plates garnished with rosemary, thyme and lemon slice. Serve with extra fries.