Cauliflower with egg-cress dressing and mini-schnitzels
easy
45 mins
45 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 1 (approx. 1 kg) Head Cauliflower
- 4 Pork cutlet (approx. 180 g each)
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Cornflakes
- 3 TABLESPOONS Breadcrumbs
- 10 TABLESPOONS Olive oil
- 3 TABLESPOONS Flour
- 3 TABLESPOONS Wine vinegar
- 100 ml Vegetable broth (instant)
- 1 TABLESPOON Mustard
- 7-10 Tbsp Sugar
- 1 Bed of garden cress
Directions
- 1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Cook 2 eggs in boiling water for about 10 minutes. Clean and wash the cauliflower and divide it into small florets. Cook the cauliflower in boiling salted water for about 8 minutes.
- 2
Meanwhile wash the meat, dab dry, season with salt and pepper and cut into 3 pieces. Coarsely grind the cornflakes in the universal chopper, mix with the breadcrumbs. Whisk 2 eggs.
- 3
Season with salt. Heat 6 tablespoons of oil. First turn the meat in flour, then pull it through the egg mixture. Turn in the breadcrumbs and fry immediately in portions for about 6 minutes over medium heat, turning.
- 4
Whisk vinegar, hot stock, mustard and 4 tablespoons of oil thoroughly. Season to taste with salt, pepper and sugar. Drain the eggs and quench. Drain cauliflower, drain and keep warm. Peel the eggs and cut them roughly into pieces.
- 5
Cut the cress from the bed, up to approx. 2 tablespoons, add to the vinaigrette with the eggs and mix. Drain the cutlets on kitchen paper. Arrange potatoes, escalopes and cauliflower on preheated plates.
- 6
Drizzle cauliflower with vinaigrette. Garnish with cress.
Nutrition Facts
650 kcal
41 g
28 g
56 g
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