Escalope with Caesar salad

Name: Escalope with Caesar salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 200 g Schmand; 3 TABLESPOONS Mustard cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 4 Eggs (size M); 500 g Pea pods; 200 g Parmesan cheese; 7-10 Tbsp Pepper; 8 (à 35 g) small, round pork cutlets; 2 TABLESPOONS clarified butter; 2 Romaine lettuce hearts (à 150 )

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
200 g Schmand
3 TABLESPOONS Mustard cream
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
4 Eggs (size M)
500 g Pea pods
200 g Parmesan cheese
7-10 Tbsp Pepper
8 (à 35 g) small, round pork cutlets
2 TABLESPOONS clarified butter
2 Romaine lettuce hearts (à 150 )

Directions

1
Peel the garlic and press it through a garlic press. Mix sour cream, mustard cream, lemon juice and garlic. Season with salt if necessary. Boil 2 eggs in boiling water for 9 minutes until hard.
2
In the meantime, pluck peas from the pods. Drain the eggs, chill and peel them. Cook peas in little boiling salted water for 2-3 minutes. Drain, quench with cold water and let drain.
3
Grate parmesan. Whisk 2 eggs and season with a little salt and pepper. Wash the schnitzel, dab dry and cut in half. First roll in flour, then in egg and finally in Parmesan. Heat clarified butter in a pan.
4
Fry the escalopes for 3-4 minutes on each side until golden brown. Wash the salad, dab dry and pluck into bite-sized pieces. Mix salad, peas and salad cream. Cut the eggs into slices and fold them in carefully.
5
Arrange salad and schnitzel together.