Braised beans to Piccata
easy
45 mins
45 mins
Ingredients
- 350 g small new potatoes
- 300 g green beans
- 7-10 Tbsp Salt
- 2 small red onions
- 1 Garlic clove
- 5 Stem(s) Marjoram
- 1/2 untreated lemon
- 3 TABLESPOONS Oil
- 4 small pork cutlets (approx. 60 g each)
- 30 g Parmesan cheese
- 1 TABLESPOON Breadcrumbs
- 1-2 TABLESPOONS Flour
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cling film
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean the beans, cook in boiling salted water for about 10 minutes, then rinse with cold water. In the meantime peel onions and cut them into 8 slices.
- 2
Peel the garlic and cut into slices. Wash the marjoram, dab dry and remove the leaves from 3 stalks and chop them coarsely. Wash the lemon, grate dry and tear off the zests from the peel.
- 3
Drain the potatoes, peel and halve them. Heat 1 tablespoon of oil in a pan. Fry the potatoes over medium heat, turning them occasionally all round until golden brown. Beat the cutlets flat between 2 layers of cling film.
- 4
Grate parmesan. Put the breadcrumbs and parmesan on a plate. Put the flour on a plate as well. Beat the egg in a deep plate and season with salt and pepper. Turn the cutlets first in flour, then the egg and finally in the parmesan.
- 5
Heat 2 tablespoons of oil in a frying pan. Fry escalopes in the hot fat on both sides for 2-3 minutes each. As soon as the potatoes are almost ready, first fry the onions and garlic, then add the beans at the very end.
- 6
Season everything with salt, pepper, lemon peel and fresh marjoram. Arrange vegetables and piccata and garnish with marjoram.
Nutrition Facts
600 kcal
46 g
25 g
45 g
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