Pork escalope in oatmeal crust

Name: Pork escalope in oatmeal crust
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 125 g Potatoes; 7-10 Tbsp Salt; 80 g Carrots; 1 (approx. 30 g) small onion; 1 egg (size M); 1 (approx. 80 g) Pork escalope; 7-10 Tbsp Pepper; 15 g crunchy oats; 1 tsp (5 g) Oil; 1 TABLESPOON low-fat milk (1,5 % fat); 7-10 Tbsp chive rolls, a slice of lemon and flat parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

125 g Potatoes
7-10 Tbsp Salt
80 g Carrots
1 (approx. 30 g) small onion
1 egg (size M)
1 (approx. 80 g) Pork escalope
7-10 Tbsp Pepper
15 g crunchy oats
1 tsp (5 g) Oil
1 TABLESPOON low-fat milk (1,5 % fat)
7-10 Tbsp chive rolls, a slice of lemon and flat parsley

Directions

1
Peel the potatoes and boil them in salted water for about 15 minutes. Clean, peel and dice the carrots. Cook in boiling salted water for about 5 minutes. Drain. Peel and finely dice onion.
2
Whisk the egg. Wash cutlets, dab dry, season with salt and pepper and turn in the egg. Sprinkle with oat flakes all around. Heat oil in a small coated pan and fry the schnitzel in it at medium heat for about 4 minutes on each side.
3
Remove from the pan. Sauté the onion in the frying fat. Add 2 tablespoons of carrots and fry briefly. Drain the potatoes and mash them with a potato masher. Add milk and stir in. Add remaining carrots and fold in.
4
Season to taste with salt and pepper. Arrange the schnitzel, purée and onion-carrot mixture on a plate and serve garnished as desired with chive rolls, a slice of lemon and parsley.