Gratinated pork schnitzel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes

2. 2

   Roast pine nuts in a pan without fat. Take out immediately and let it cool down. Wash basil briefly in cold water, dab dry well and remove leaves. Put some leaves aside for garnishing. Peel and chop the garlic. Place the basil, garlic, pine nuts and olive oil in a tall mixing bowl and puree with a chopping stick. Stir in cheese, season with salt and a little pepper

3. 3

   Clean the aubergine and zucchini and wash and drain them together with the tomatoes. Cut the vegetables into slices. Drain the mozzarella and cut into 8 slices. Dab the schnitzel dry and cut in half crosswise. Cut open 2 freezer bags, place the schnitzel between the foil and tap flatter

4. 4

   Drain the potatoes, rinse them under cold water and remove the skin. Heat 2 tablespoons of sunflower oil in a large frying pan and fry the cutlets for 3-4 minutes, turning them over. Season with salt and pepper and place on a baking tray or in an ovenproof dish. Sprinkle zucchini and eggplant slices with salt. Put the flour on a plate and turn the eggplant slices in it. Put 4 tablespoons of sunflower oil into the hot pan and fry the courgette and eggplant slices one after the other. Cover the schnitzel with slices of zucchini, aubergine, tomato and mozzarella. Finally, pour some pesto over each cutlet and gratinate in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes.

5. 5

   Heat clarified butter in a frying pan. Fry the potatoes in it, turning them golden brown and sprinkle with sea salt. Arrange on plates together with the escalopes and sprinkle with basil leaves. Add the rest of the pesto

Nutrition Facts

KCAL
760 kcal

CARBS
33 g

FATS
50 g

PROTEINS
42 g