Schnitzel and chard vegetables

Name: Schnitzel and chard vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Perennials (500 g each) Swiss chard; 7-10 Tbsp Salt; 250 g small carrots; 2 small onions; 1 Garlic clove; 1-2 TABLESPOONS Butter or margarine; 2 TABLESPOONS flaked almonds; 1/8 l White wine; 150 g Fresh cream; 7-10 Tbsp Pepper; 4 discs (150 g each) Pork escalope; 1 Egg; 4 TABLESPOONS grated parmesan cheese; 4 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon and parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Perennials (500 g each) Swiss chard
7-10 Tbsp Salt
250 g small carrots
2 small onions
1 Garlic clove
1-2 TABLESPOONS Butter or margarine
2 TABLESPOONS flaked almonds
1/8 l White wine
150 g Fresh cream
7-10 Tbsp Pepper
4 discs (150 g each) Pork escalope
1 Egg
4 TABLESPOONS grated parmesan cheese
4 TABLESPOONS Breadcrumbs
2 TABLESPOONS Oil
7-10 Tbsp Lemon and parsley

Directions

1
Clean and wash the chard and cut into fine strips. Blanch in boiling salted water for about 3 minutes and drain. Peel carrots, onions and garlic. Cut onions into slices, carrots and garlic into thin slices. Melt the fat. Fry almond flakes, garlic, onions and carrots for about 3 minutes while turning. Fold in chard, deglaze with white wine and bring to the boil briefly. Stir in crème fraîche and season to taste with salt and pepper. Wash the cutlets and dab dry. Turn in whisked egg, parmesan and breadcrumbs one after the other and season with salt and pepper. Fry in hot oil for 2-3 minutes on each side. Serve the schnitzel and vegetables garnished with lemon and parsley
2
Cutlery: Prince
3
Scarf: Meyer Mayor