Herb and lime cutlet with lukewarm roasted vegetable salad

Name: Herb and lime cutlet with lukewarm roasted vegetable salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 8 red onions; 600 g Broccoli; 2 yellow peppers; 3 (approx. 700 g) Courgette; 1 kg baby potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 13-14 Tbsp Olive oil; 400 g cherry tomatoes; 75 g Dijon mustard; 75 g liquid honey; 100 ml light balsamic vinegar; 1 collar Parsley; 1 collar Basil; 1/2 bunch Mint; 1 collar (approx. 75 g) Rocket; 2–3 Garlic cloves; 2 red chillies; 7-10 Tbsp Juice of 2 limes; 1/2 TEASPOON Sugar; 25 g clarified butter; 20 Minute escalope of pork (à approx. 75 g); 1–2 red chillies and parsley to garnish

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

8 red onions
600 g Broccoli
2 yellow peppers
3 (approx. 700 g) Courgette
1 kg baby potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
13-14 Tbsp Olive oil
400 g cherry tomatoes
75 g Dijon mustard
75 g liquid honey
100 ml light balsamic vinegar
1 collar Parsley
1 collar Basil
1/2 bunch Mint
1 collar (approx. 75 g) Rocket
2–3 Garlic cloves
2 red chillies
7-10 Tbsp Juice of 2 limes
1/2 TEASPOON Sugar
25 g clarified butter
20 Minute escalope of pork (à approx. 75 g)
1–2 red chillies and parsley to garnish

Directions

1
Peel 5 onions and cut into slices. Clean and wash the broccoli and cut the florets from the stems. Clean, wash and cut the peppers into pieces. Zucchini clean, wash, halve lengthwise and cut into slices. Peel and wash the potatoes and cut them in half crosswise.
2
Season prepared vegetables and potatoes in a large bowl with salt and pepper and mix with 3-4 tablespoons of olive oil. Spread evenly on the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 50 minutes
3
Wash the tomatoes and add them to the fat pan about 25 minutes before the end of the frying time. Mix mustard, honey and vinegar, season with salt and pepper. Fold in 4 tablespoons of oil, vinaigrette aside
4
Wash herbs and rocket, shake dry. Pluck off leaves and chop finely. Peel 3 onions and garlic and chop finely. Clean and wash the chillies and cut them into fine rings. Mix everything with 6 tablespoons of oil and lime juice. Season with salt, pepper and sugar
5
Heat the clarified butter in portions in a pan. Fry the escalopes for 2-3 minutes while turning them, brush with the herb mixture and layer in an ovenproof dish. Seal with aluminium foil
6
Take the fat pan out of the oven, let the vegetables cool down a little. Place in a large bowl, pour vinaigrette over it and mix. Arrange vegetables and escalopes on 1-2 plates. Add remaining vegetables in a bowl. Garnish the schnitzel with 1 red chilli pepper and vegetables with parsley as desired
7
Waiting time approx. 30 minutes