Parmesan cutlet with tomato salsa

Name: Parmesan cutlet with tomato salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Shallots; 400 g Tomatoes; 4 TABLESPOONS Wine vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Parmesan cheese; 6 Stem(s) Thyme; 8 Stem(s) Oregano; 150 g Breadcrumbs; 4 Pork cutlet (approx. 150 g each); 2 Eggs (size M); 6 TABLESPOONS Flour; 8 TABLESPOONS Sunflower oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Shallots
400 g Tomatoes
4 TABLESPOONS Wine vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Parmesan cheese
6 Stem(s) Thyme
8 Stem(s) Oregano
150 g Breadcrumbs
4 Pork cutlet (approx. 150 g each)
2 Eggs (size M)
6 TABLESPOONS Flour
8 TABLESPOONS Sunflower oil

Directions

1
For the tomato salsa, peel and finely dice the shallots. Wash, clean and halve the tomatoes, remove the seeds from the tomato halves and cut the flesh into cubes. Mix shallots, tomato cubes, vinegar and olive oil and season with salt and pepper
2
Grate parmesan. Wash the thyme and oregano, shake dry, remove leaves except for some garnish, pluck from the stalks and chop finely. Mix parmesan, herbs and breadcrumbs. Dab the cutlets dry, cut each cut in half crosswise and season with salt and pepper. Whisk eggs. Turn the schnitzel in flour, egg and breadcrumbs one after the other and press lightly
3
Heat 4 tablespoons of sunflower oil in 2 large pans. Fry the escalopes for about 6 minutes while turning. Arrange schnitzel and salsa on plates. Garnish with oregano. Ciabatta bread tastes good with it