Cornflakes-Schnitzel-Sandwich

Name: Cornflakes-Schnitzel-Sandwich
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 lettuce leaves (e.g. romaine lettuce or head lettuce); 1/2 Cucumber; 2 big tomatoes; 100 g Cornflakes; 1 Egg; 2-3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 150 g each); 3 TABLESPOONS Oil; 8 discs Wholemeal sandwich toast; 4 TABLESPOONS Tomato ketchup

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 lettuce leaves (e.g. romaine lettuce or head lettuce)
1/2 Cucumber
2 big tomatoes
100 g Cornflakes
1 Egg
2-3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork cutlet (approx. 150 g each)
3 TABLESPOONS Oil
8 discs Wholemeal sandwich toast
4 TABLESPOONS Tomato ketchup

Directions

1
Wash the lettuce leaves and dab dry. Wash the cucumber and cut into thin slices. Wash the tomatoes and cut them into slices as well.
2
Finely crumble cornflakes. Whisk the egg in a deep dish. Mix flour, 1 level tsp salt and pepper in a deep plate. Dab meat dry. First turn in flour, then in egg and finally in cornflakes.
3
Heat the oil in a large frying pan. Fry the meat on each side for 4-5 minutes at low to medium heat.
4
Meanwhile, toast bread in the toaster. Remove the schnitzel from the pan. Cover 4 slices of bread with 1 lettuce leaf, 1 escalope, 1 tablespoon ketchup, cucumber and tomato. Season lightly with salt and pepper. Place the remaining slices of bread on top and cut the sandwiches diagonally.