Black Forest Schnitzel with gratin

Name: Black Forest Schnitzel with gratin
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Garlic clove; 50 g Butter cheese; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 (à 100 g) Pork escalope; 8 discs (10 g each) Black Forest ham; 2 TABLESPOONS Flour; 1 Egg; 3 TABLESPOONS Breadcrumbs; 5 TABLESPOONS Oil; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Pepper; 4 span. lettuce hearts (à approx. 100 g); 100 g cherry tomatoes; 1 Onion; 4 TABLESPOONS Vinegar; 1 pinch Sugar; 7-10 Tbsp Lemon and chervil; 8 wooden sticks

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

750 g Potatoes
1 Garlic clove
50 g Butter cheese
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 (à 100 g) Pork escalope
8 discs (10 g each) Black Forest ham
2 TABLESPOONS Flour
1 Egg
3 TABLESPOONS Breadcrumbs
5 TABLESPOONS Oil
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Pepper
4 span. lettuce hearts (à approx. 100 g)
100 g cherry tomatoes
1 Onion
4 TABLESPOONS Vinegar
1 pinch Sugar
7-10 Tbsp Lemon and chervil
8 wooden sticks

Directions

1
For the gratin peel and wash the potatoes. Peel the garlic and press it through a garlic press. Grate cheese. Mix cream and garlic, season with salt and pepper. Cut potatoes into fine slices and layer them in flakes in a flat casserole dish. Spread spiced cream on top.
2
Sprinkle with cheese and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. In the meantime, wash the cutlets, dab dry and tap flatter. Fasten 1 slice of ham with 1 small wooden stick. One after the other, turn lightly in flour, whisked egg and breadcrumbs. Shortly before serving, fry in approx. 3 tablespoons of hot oil for approx. 2 minutes on each side. Season with a few dashes of lemon juice and pepper. For the salad, clean and wash lettuce hearts. Loosen the leaves slightly and place 1 heart on each plate. Wash the tomatoes and cut them into slices. Peel and finely chop the onion. Whip vinegar, remaining oil and onion.
3
Season with a few dashes of lemon juice and pepper. For the salad, clean and wash lettuce hearts. Loosen the leaves slightly and place 1 heart on each plate. Wash the tomatoes and cut them into slices. Peel and finely chop the onion. Whip vinegar, remaining oil and onion. Season with salt, pepper and sugar. Spread the tomatoes on the lettuce hearts. Drizzle with the marinade. Arrange cutlets and gratin on the plates. Serve garnished with lemon and chervil
4
Season with salt, pepper and sugar. Spread the tomatoes on the lettuce hearts. Drizzle with the marinade. Arrange cutlets and gratin on the plates. Serve garnished with lemon and chervil