Indian pork schnitzel with pistachio breading

Name: Indian pork schnitzel with pistachio breading
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 hazelnut-sized piece of fresh ginger; 500 g Carrots; 500 g Parsnips; 3 TABLESPOONS Olive oil; 1-2 TEASPOONS Garam Masala; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g dried dates; 50 g dried apricots; 150 g young leaf spinach; 1 Shallot; 1 small clove of garlic; 50 g Panir cheese (firm, Indian cream cheese); 8 TABLESPOONS Oil; 7-10 Tbsp grated nutmeg; 50 g Pistachio kernels; 100 g Breadcrumbs; 2 Eggs (size M); 2 TABLESPOONS Flour; 4 Pork cutlet (approx. 100 g each); 3 Stem(s) Parsley; 75 g Smoke almonds; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 hazelnut-sized piece of fresh ginger
500 g Carrots
500 g Parsnips
3 TABLESPOONS Olive oil
1-2 TEASPOONS Garam Masala
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g dried dates
50 g dried apricots
150 g young leaf spinach
1 Shallot
1 small clove of garlic
50 g Panir cheese (firm, Indian cream cheese)
8 TABLESPOONS Oil
7-10 Tbsp grated nutmeg
50 g Pistachio kernels
100 g Breadcrumbs
2 Eggs (size M)
2 TABLESPOONS Flour
4 Pork cutlet (approx. 100 g each)
3 Stem(s) Parsley
75 g Smoke almonds
7-10 Tbsp Cling film

Directions

1
Peel and finely chop the ginger. Peel and clean carrots and parsnips and quarter them lengthwise. Mix with olive oil, garam masala and ginger in a bowl and season with salt and pepper. Place the vegetables on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
2
manufacturer) bake for about 30 minutes. Cut dates and apricots into small pieces and add to the vegetables about 15 minutes before the end of the cooking time.
3
In the meantime clean or sort the spinach, wash and drain. Peel and finely dice the shallot. Peel garlic and chop finely. Cut cheese into small cubes. Heat 1 tablespoon of oil in a pot.
4
Sauté shallots and garlic for about 2 minutes, then add spinach and breadcrumbs. Let the spinach collapse and season with salt, pepper and nutmeg. Place in a sieve and let cool.
5
Finely chop the pistachios in the universal chopper. Mix crumbs and pistachios on a deep plate. Whisk the eggs on a 2nd plate, season with salt and pepper. Put flour on a 3rd plate.
6
Pat the meat dry and tap it very flat between cling film. Place the spinach on one half of the schnitzel and fold the other half over. Turn the schnitzel first in flour, then in egg and finally in the crumb mixture.
7
Heat 7 tablespoons of oil in a large frying pan. Fry the escalopes in it for about 4 minutes on each side until golden brown. Place the cutlets on the tray about 10 minutes before the end of the cooking time.
8
Wash parsley, shake dry, pluck off leaves and chop coarsely. Chop the almonds coarsely. Pour parsley and almonds over the vegetables and arrange.