Mini Wiener Schnitzel with vegetable tartar

Name: Mini Wiener Schnitzel with vegetable tartar
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 Cucumber; 2 Tomatoes; 2 Shallots; 1/2 bunch Basil; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground coloured pepper; 4 thin, small pork cutlets (approx. 100 g each); 40 g grated parmesan cheese; 2 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp white pepper; 20 g Butter or margarine

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1/2 Cucumber
2 Tomatoes
2 Shallots
1/2 bunch Basil
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp coarsely ground coloured pepper
4 thin, small pork cutlets (approx. 100 g each)
40 g grated parmesan cheese
2 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp white pepper
20 g Butter or margarine

Directions

1
Wash the cucumber, dab dry and cut in half lengthwise. Scrape out the seeds with a teaspoon. Cut the flesh into small cubes. Clean, wash and quarter the tomatoes. Also remove seeds and dice finely.
2
Peel and chop shallots. Pluck basil leaves from the stems and cut into strips. Mix cucumber, tomatoes, shallots and basil with the olive oil. Season with salt and coloured pepper and let it stand for about 30 minutes. Wash the cutlets and dab dry. Mix cheese, except for something to sprinkle, and breadcrumbs. Whisk the egg. Season schnitzel with salt and pepper. Turn first in the egg, then in the cheese mixture. Fry in hot fat for 3-4 minutes on each side.
3
Mix cheese, except for something to sprinkle, and breadcrumbs. Whisk the egg. Season schnitzel with salt and pepper. Turn first in the egg, then in the cheese mixture. Fry in hot fat for 3-4 minutes on each side. Arrange 2 cutlets each with some vegetable tartare on a plate. Sprinkle with the remaining Parmesan cheese