Fiery schnitzel

Name: Fiery schnitzel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Stem(s) Rosemary; 100 g Tortilla Chips; 1/4 TEASPOON Chilli powder; 1 egg (size M); 1-2 TABLESPOONS Milk; 4 (150 g each) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 4 TABLESPOONS Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Stem(s) Rosemary
100 g Tortilla Chips
1/4 TEASPOON Chilli powder
1 egg (size M)
1-2 TABLESPOONS Milk
4 (150 g each) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Flour
4 TABLESPOONS Oil

Directions

1
Wash the rosemary and dab dry. Pluck needles and chop roughly. Crumble the chips and mix with rosemary and chilli.
2
Dab meat dry. Season with salt and pepper. Turn the meat one after the other first in flour, then in egg and finally in chips panade. Heat oil in a large pan. Fry escalopes in portions for 6-8 minutes until crispy brown, turning once.
3
Take out ##Schnitzel## and let it drip off on kitchen paper. Arrange schnitzel on a plate.