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 (self-cooked or glass); 250 g Whipped cream; 7-10 Tbsp salt, 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
Isreal Robertson

DIFFICULTY
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 (self-cooked or glass)
250 g Whipped cream
7-10 Tbsp salt, 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.
2
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.
3
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.
4
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.
5
Season with salt.
6
Heat 2 tablespoons of lard in a second pan. Fry 4 fried eggs in it. Arrange on the cutlet beans. Add chive sauce.