Piccata in egg and herb casing with pizzaiola salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean the zucchini and eggplant, wash and pat dry. Halve the eggplant lengthwise and cut into slices. Cut the courgette into slices. Heat 3 tablespoons of oil in a large frying pan in portions. Fry the aubergine and courgette in the oil until golden brown, season with salt, pepper and sugar.

2. 2

   Drain on kitchen paper.

3. 3

   Clean, wash and pluck the salad into bite-sized pieces. Wash and halve the tomatoes. Peel and chop garlic. Whisk vinegar, garlic, salt, pepper and sugar, fold in 5 tablespoons of oil in a thin stream.

4. 4

   Season to taste the vinaigrette. Mix the zucchini, eggplant and tomatoes with the vinaigrette, set aside.

5. 5

   Wash the meat and dab it dry. Cut each cutlet in half and beat flat. Wash sage, dab dry and remove leaves. Chop about half of the sage finely. Whisk eggs, chopped sage, salt and pepper in a deep plate.

6. 6

   Heat 4 tablespoons of oil in a large frying pan. Turn the escalopes in the egg mixture and fry them in the hot oil over medium heat until golden brown, turning them over. Finally, briefly fry the remaining sage leaves. Drain sage and schnitzel on kitchen paper.

7. 7

   Mix salad with pickled lettuce, season again. Serve with cutlets and sage leaves. Garlic bread tastes good with it.

Nutrition Facts

KCAL
370 kcal

CARBS
4 g

FATS
24 g

PROTEINS
32 g