Mini-Schnitzel with spicy apricot dip

Name: Mini-Schnitzel with spicy apricot dip
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 4 Stem(s) Parsley; 1 small red chili pepper; 1/2 untreated lemon; 8 large apricots; 2-3 TABLESPOONS Aiwar (spicy-hot spice paste); 1 TABLESPOON pickled green peppercorns; 2 TABLESPOONS apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Turkey escalope (approx. 175 g each); 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g Breadcrumbs; 6-8 TABLESPOONS Oil; 7-10 Tbsp Capuchin flowers; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

4 Stem(s) Parsley
1 small red chili pepper
1/2 untreated lemon
8 large apricots
2-3 TABLESPOONS Aiwar (spicy-hot spice paste)
1 TABLESPOON pickled green peppercorns
2 TABLESPOONS apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Turkey escalope (approx. 175 g each)
2 Eggs (size M)
4 TABLESPOONS Flour
100 g Breadcrumbs
6-8 TABLESPOONS Oil
7-10 Tbsp Capuchin flowers
7-10 Tbsp Cling film

Directions

1
Wash the parsley and chop the leaves from 2 stems. Wash the chilli and cut into very thin rings. Cut lemon into very thin slices. Wash and stone the apricots and cut them into small cubes. Mix parsley, chili, aiwar, peppercorns, apple juice and apricots and season with salt and pepper. Wash the cutlets, dab dry and cut into three.
2
Beat the schnitzel very thinly between 2 layers of foil. Beat the eggs and season with salt and pepper. Turn escalopes one after the other first in flour, then egg and then breadcrumbs. Heat oil in a pan and fry the escalopes in portions at medium heat for about 5 minutes. Garnish with fresh parsley, flowers and lemon. Add dip
3
With 8 people: