Colorful vegetable salad

Name: Colorful vegetable salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Cauliflower; 7-10 Tbsp Salt; 1 (150 g each) red, yellow and green peppers; 1 (250 g each) green and yellow zucchini; 250 g Baby aubergine (alternatively a small aubergine); 7 TABLESPOONS Olive oil; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Instant vegetable stock; 4 (150 g each) Turkey escalope; 2 discs Toast; 30 g grated parmesan cheese; 2 Eggs (size M); 7-10 Tbsp black pepper; 60 g Pine nuts; 2 Federation Rocket; 1 collar Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Cauliflower
7-10 Tbsp Salt
1 (150 g each) red, yellow and green peppers
1 (250 g each) green and yellow zucchini
250 g Baby aubergine (alternatively a small aubergine)
7 TABLESPOONS Olive oil
3 TABLESPOONS White wine vinegar
1 TEASPOON Instant vegetable stock
4 (150 g each) Turkey escalope
2 discs Toast
30 g grated parmesan cheese
2 Eggs (size M)
7-10 Tbsp black pepper
60 g Pine nuts
2 Federation Rocket
1 collar Basil

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook in boiling salted water for 6-8 minutes. Drain, rinse with cold water and let drain. Clean, wash and cut the peppers into pieces. Wash, clean and slice the zucchini and aubergines. Heat 4 tablespoons of oil in a grill pan.
2
Fry the vegetables, except the cauliflower, in it in portions. Drain on kitchen paper. Deglaze hot frying oil with vinegar and 150 ml water, bring to the boil and stir in broth. Mix the vegetables with the hot marinade and chill for about 1 hour. Wash the meat, dab dry and cut each cutlet into 3 pieces. Remove the crusts from the bread and crumble finely, mix with parmesan. Whisk eggs in a deep plate and season with salt and pepper. Turn the schnitzel first in the egg, then in the breadcrumbs. Roast the pine nuts in a pan without fat until golden brown, take them out. Heat 3 tablespoons of oil in the hot pan. Fry the schnitzels in it for 3-4 minutes on each side until golden brown. Wash the rocket and basil, dab dry and clean.
3
Turn the schnitzel first in the egg, then in the breadcrumbs. Roast the pine nuts in a pan without fat until golden brown, take them out. Heat 3 tablespoons of oil in the hot pan. Fry the schnitzels in it for 3-4 minutes on each side until golden brown. Wash the rocket and basil, dab dry and clean. Mix the rocket, basil and pine nuts into the salad, season with salt and pepper. Serve schnitzel with salad. Grissini sticks taste good with it