Parmesan escalope with salad

Name: Parmesan escalope with salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 1 medium onion; 200 g Schmand; 3 TABLESPOONS Mustard cream; 1 TEASPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g pea pods or 100 g frozen peas; 2 Romaine lettuce hearts; 75 g Parmesan cheese; 5-6 Tbsp Breadcrumbs; 2 Eggs; 4 Pork cutlet (approx. 125 g each); 2 TABLESPOONS Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
1 medium onion
200 g Schmand
3 TABLESPOONS Mustard cream
1 TEASPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g pea pods or 100 g frozen peas
2 Romaine lettuce hearts
75 g Parmesan cheese
5-6 Tbsp Breadcrumbs
2 Eggs
4 Pork cutlet (approx. 125 g each)
2 TABLESPOONS Oil

Directions

1
Peel the garlic and press it through a garlic press. Peel and finely dice the onion. Mix sour cream, mustard cream, vinegar and garlic. Season to taste with salt and pepper. Peas from the pods and cook in little boiling salted water for 2-3 minutes (defrost frozen peas).
2
Pour off, quench and drain. Wash the salad, dab dry and cut into bite-sized pieces. Grate 3/4 parmesan finely and mix with breadcrumbs. Whisk eggs and season with a little salt and pepper.
3
Wash the schnitzel, dab dry and cut in half. First turn in flour, then in egg and finally in Parmesan cheese mixture. Press the breadcrumbs lightly. Heat oil in a pan. Fry the cutlets for 3-4 minutes on each side until golden brown.
4
Chop the rest of the Parmesan cheese into strips. Mix salad, peas, onion and salad cream. Arrange salad and schnitzel.