Herb and lime escalope with chickpea salad

Name: Herb and lime escalope with chickpea salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 12 TABLESPOONS + 100 ml good olive oil; 30 (approx. 1.2 kg) Minute escalope of pork; 7-10 Tbsp salt, pepper, sugar; 2 red chillies; 4 red onions; 2–3 Garlic cloves; 2 Federation flat leaf parsley; 2 bunch/pot of basil; 1 bunch/pot of mint; 1 collar Arugula; 7-10 Tbsp Juice of 3 limes; 3 can(s) (425 ml each) Chickpeas; 1 (approx. 500 g) giant cucumber; 750 g cherry tomatoes; 400 g Feta; 7-10 Tbsp Juice of 2 lemons

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

12 TABLESPOONS + 100 ml good olive oil
30 (approx. 1.2 kg) Minute escalope of pork
7-10 Tbsp salt, pepper, sugar
2 red chillies
4 red onions
2–3 Garlic cloves
2 Federation flat leaf parsley
2 bunch/pot of basil
1 bunch/pot of mint
1 collar Arugula
7-10 Tbsp Juice of 3 limes
3 can(s) (425 ml each) Chickpeas
1 (approx. 500 g) giant cucumber
750 g cherry tomatoes
400 g Feta
7-10 Tbsp Juice of 2 lemons

Directions

1
Heat 5 tablespoons of oil in portions in a large frying pan. Fry the escalopes in it one after the other at high heat from each side for about 1 minute. Season with a little salt and pepper and let it cool down a bit.
2
Meanwhile clean the chillies, cut lengthwise, remove seeds, wash and chop finely. Peel onions and garlic and chop finely. Wash herbs and rocket, shake dry. Pluck off herb leaves and chop finely.
3
Set aside half the parsley. Mix the remaining prepared ingredients with lime juice, salt, pepper, 1 pinch of sugar and 100 ml oil. Place the cutlets alternately with the herb mixture in a large mould.
4
For the salad, rinse and drain the chickpeas. Wash the cucumber and cut into small pieces. Wash and halve the tomatoes. Crumble feta. Mix lemon juice, salt, pepper and 1 pinch of sugar.
5
Fold down 7 tbsp. of oil. Mix the prepared salad ingredients and the rest parsley with the sauce. Serve schnitzel with salad.