Parmesan cutlet on salad

Name: Parmesan cutlet on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Basamic vinegar; 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS Oil; 1/2 bunch Basil; 1 giant cucumber; 4 medium-sized tomatoes; 2 Shallots or small onions; 4 thin turkey escalopes (approx. 150 g each); 40 g grated parmesan cheese; 2 TABLESPOONS breadcrumbs, 1 egg

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Basamic vinegar
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS Oil
1/2 bunch Basil
1 giant cucumber
4 medium-sized tomatoes
2 Shallots or small onions
4 thin turkey escalopes (approx. 150 g each)
40 g grated parmesan cheese
2 TABLESPOONS breadcrumbs, 1 egg

Directions

1
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Wash the basil. Pluck off the leaves, cut into strips and add
2
Clean, wash and chop the cucumber. Clean, wash, quarter and possibly seed the tomatoes. Dice the flesh. Peel and chop shallots. Mix the salad ingredients with the marinade. Leave to stand for a short time
3
Wash the schnitzel, pat dry and cut in half. Season with salt and pepper. Mix cheese, up to 1 teaspoon, and breadcrumbs. Whisk egg. Turn meat first in the egg, then in the cheese mixture
4
Heat 2 tablespoons of oil. Fry the escalopes for 4-5 minutes on each side. Serve with the salad and sprinkle with the rest of the cheese. Served with: noodles
5
Drink: cool white wine or wine spritzer