Pork escalope in peanut crust

Name: Pork escalope in peanut crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Tomatoes; 250 g Onions; 120 g smoked streaky bacon in slices; 150 g Peanuts (without shell); 4 (120 g each) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 Protein; 40 g Flour; 4 TABLESPOONS Oil; 2 packages (300 g each) frozen broad beans

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Tomatoes
250 g Onions
120 g smoked streaky bacon in slices
150 g Peanuts (without shell)
4 (120 g each) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 Protein
40 g Flour
4 TABLESPOONS Oil
2 packages (300 g each) frozen broad beans

Directions

1
Wash the tomatoes, remove the stalk, cut the tomatoes into slices. Peel and halve onions and cut them into slices. Cut bacon into strips. Chop peanuts and put them on a plate.
2
Season schnitzel with salt and cayenne pepper. Whisk the egg white. Put the flour on a plate. Turn the schnitzels in flour one after the other, pull through the egg white and roll in the nuts. Fry at low heat for 8-10 minutes in 3 tablespoons of hot oil.
3
In the meantime, put the beans in boiling salted water, blanch for 5 minutes, and rinse with cold water. Fry the bacon in the remaining oil. Add onions, fry for 5 minutes. Fold in the beans and tomatoes, fry over high heat for 3 minutes.
4
Season with salt and cayenne pepper. Arrange vegetables and schnitzel on a plate. Serve with mashed potatoes and parsley.