Herb schnitzel with chickpea salad

Name: Herb schnitzel with chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Chickpeas; 1 pickled cucumber; 200 g cherry tomatoes; 200 g Feta; 1 collar Parsley; 7 TABLESPOONS Olive oil; 6 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Basil; 4 Stem/s Mint; 1/2 bunch Arugula; 1 red onion; 1 Garlic clove; 1 red chilli pepper; 8 Minute escalope of pork (approx. 50 g each)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Practical minute schnitzels and fresh herbs instead of an elaborate and greasy breading. This is how wonderfully light schnitzels can often haunt our plates in summer.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Chickpeas
1 pickled cucumber
200 g cherry tomatoes
200 g Feta
1 collar Parsley
7 TABLESPOONS Olive oil
6 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Basil
4 Stem/s Mint
1/2 bunch Arugula
1 red onion
1 Garlic clove
1 red chilli pepper
8 Minute escalope of pork (approx. 50 g each)

Directions

1
Drain the chickpeas, rinse with cold water and drain. Wash the cucumber thoroughly, cut it in half lengthwise, remove the seeds and dice. Wash and halve the tomatoes. Crumble feta. Wash half the parsley, shake dry and chop. Mix 3 tbsp. oil and 3 tbsp. lime juice. Season with salt and pepper. Mix the salad ingredients with the marinade.
2
Wash the basil, mint, rocket and remaining parsley, shake dry. Peel onion and garlic. Clean the chilli, cut lengthwise, remove seeds and wash. Chop everything finely, mix with 2 tbsp. oil and 3 tbsp. lime juice. Season with salt and pepper.
3
Wash the schnitzel and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the schnitzels for 1-2 minutes on each side. Season with salt and pepper. Add the herb mixture. Season salad with salt and pepper. Serve with the escalopes.