Schnitzel in coconut breading

Name: Schnitzel in coconut breading
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 1 collar Spring onions; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 Egg Yolk; 4 TABLESPOONS Coconut flake; 2 TABLESPOONS Oil; 1 TEASPOON pickled green pepper; 7-10 Tbsp planed coconut shavings

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
1 collar Spring onions
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 Egg Yolk
4 TABLESPOONS Coconut flake
2 TABLESPOONS Oil
1 TEASPOON pickled green pepper
7-10 Tbsp planed coconut shavings

Directions

1
Drain the apricots and collect the juice. Cut the fruit into slices. Clean, wash and chop the spring onions. Wash the cutlets and dab dry. Season with salt and pepper.
2
Turn one after the other in whisked egg yolk and grated coconut. Fry over medium heat in hot oil on each side for about 3 minutes and remove. Fry spring onions in frying fat for about 4 minutes over high heat, add apricots after about 2 minutes.
3
Add 100 ml apricot juice and peppercorns and bring to the boil. Season with salt and pepper. Serve garnished with sliced coconut shavings.