Fruity schnitzel in hazelnut chip

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the apricots and collect the juice. Finely dice the fruit. Clean, wash and halve the spring onions. Wash the meat, dab dry, tap flat. Turn in whisked egg and hazelnut leaves one after the other.

2. 2

   Season with salt and pepper. Fry in hot oil at medium heat for about 3 minutes on each side. Cook spring onions in the broth, then set aside. Whisk cornflour and 5 tablespoons of apricot juice and stir into the stock.

3. 3

   Add peppercorns and diced apricots, bring to the boil. Season to taste with salt and pepper. Arrange vegetables, meat and some sauce garnished with mint leaves on plates. Remaining sauce extra is enough.

4. 4

   A wild rice mixture tastes good with it.