Hamburger schnitzel from the green bean with Sylter Landei

Name: Hamburger schnitzel from the green bean with Sylter Landei
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g Shallots; 50 g Celery; 50 g Fennel; 2 Mushrooms; 2 stem(s) Lemon thyme; 50 g Butter; 20 g Flour; 300 ml Poultry stock or vegetable stock (self-cooked or glass); 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp a few squirts of lemon juice; 1 collar Chives; 500 g flat green string beans; 6 Organic eggs; 100 g Flour; 150 g Breadcrumbs; 4-5 Tbsp clarified butter

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g Shallots
50 g Celery
50 g Fennel
2 Mushrooms
2 stem(s) Lemon thyme
50 g Butter
20 g Flour
300 ml Poultry stock or vegetable stock (self-cooked or glass)
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp a few squirts of lemon juice
1 collar Chives
500 g flat green string beans
6 Organic eggs
100 g Flour
150 g Breadcrumbs
4-5 Tbsp clarified butter

Directions

1
For the sauce, clean or peel the vegetables, wash and chop them coarsely. Wash the thyme. Heat butter in a pot. Brown vegetables and thyme in it. Dust with flour and sweat lightly. Add stock and cream while stirring, bring to the boil and reduce by half. Remove thyme stalks. Finely puree the sauce with a hand blender. Season to taste with salt, pepper and lemon juice. Pass through a fine sieve. Wash the chives, shake dry, cut into small rolls and stir into the sauce. Keep warm
2
Wash the beans and cut off the ends. Cover and simmer in salt water for about 2 minutes. Lift out and rinse in cold water
3
Whisk 2 eggs in a bowl. First turn the beans in flour, then pull them through the eggs and bread them in breadcrumbs. Heat 2-3 tbsp. lard in a large pan. Fry the beans for 2-3 minutes on both sides until crispy. Season with salt
4
Heat 2 tablespoons of lard in a second pan. Fry 4 fried eggs in it. Arrange on the cutlet beans. Add the chive sauce