Escalope with lime-horseradish-mayo

Name: Escalope with lime-horseradish-mayo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Organic Lime; 4 TABLESPOONS mayonnaise; 1 TABLESPOON Horseradish (glass); 7-10 Tbsp salt, pepper, sugar, nutmeg; 1 (approx. 800 g) Pointed cabbage; 1 Onion; 600 g boiled fillet of beef; 1 Egg; 2-3 TABLESPOONS Flour; 100 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 4 TABLESPOONS Butter

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Organic Lime
4 TABLESPOONS mayonnaise
1 TABLESPOON Horseradish (glass)
7-10 Tbsp salt, pepper, sugar, nutmeg
1 (approx. 800 g) Pointed cabbage
1 Onion
600 g boiled fillet of beef
1 Egg
2-3 TABLESPOONS Flour
100 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
4 TABLESPOONS Butter

Directions

1
For the mayonnaise, wash the lime hot, dry it, cut it in half and squeeze out one half. Mix mayonnaise, lime juice and horseradish. Season with salt, pepper and 1 pinch of sugar.
2
Clean, wash and quarter the pointed cabbage and cut into strips from the stalk. Peel onion and cut into fine strips.
3
Cut the meat into 1⁄2 cm thin slices. Whisk egg, season with salt and pepper. Turn meat slices one after the other first in flour, then in egg and finally in panko. Press the breadcrumbs slightly.
4
Heat 3 tablespoons of butter little by little in a large frying pan. Fry the escalopes in it in portions on each side for 2-3 minutes and keep warm.
5
At the same time heat 1 tablespoon of butter in a pot. Fry the onion strips in it. Steam the pointed cabbage briefly. Season with salt, pepper and nutmeg. Add 2 tablespoons of water, cover and continue steaming for about 5 minutes.
6
Cut the rest of the lime half into slices. Arrange the schnitzel, lime wedges, mayonnaise and pointed cabbage. Roast potatoes or mashed potatoes taste good with it.