Schnitzel in crispy crispy breading with crunchy spring vegetables
very easy
40 mins
40 mins
Ingredients
- 4 Pork cutlet (approx. 180 g each)
- 50 g Potato chips (e.g. Salt and Vinegar)
- 6 TABLESPOONS Breadcrumbs
- 2 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Flour
- 1 Onion
- 500 g green asparagus
- 2 TABLESPOONS Butter
- 300 g frozen peas
- 6 Stem(s) Mint
- 4 TABLESPOONS clarified butter
- 1 large freezer bag
Directions
- 1
For the breadcrumbs, crumble the chips finely and mix with breadcrumbs. Whisk eggs, season with salt and pepper. Spread the breadcrumbs, eggs and flour separately on three bowls or deep plates. Turn the cutlets first in flour, then in the eggs and finally in the crisps/crumbs mix.
- 2
For the vegetables, peel and finely dice the onion. Wash the asparagus, cut the woody ends off generously and cut the asparagus into pieces about 1⁄2 cm wide. Leave tips a little longer. Heat butter in a pot.
- 3
Briefly sauté the onion in it until transparent. Add asparagus, deglaze with 4 tbsp. water, bring to the boil and simmer for about 6 minutes. After about 3 minutes add frozen peas. Wash mint, shake dry, remove leaves and chop finely.
- 4
Season vegetables with salt, pepper and mint.
- 5
In the meantime heat 2 tablespoons of clarified butter in a large pan. Fry 6 escalopes on each side for about 2 minutes at medium heat until crispy. Take them out and keep warm in a hot oven (approx. 50 °C).
- 6
Wipe out the pan and fry the remaining 6 escalopes in the remaining clarified butter. Arrange vegetables and escalopes.
Nutrition Facts
610 kcal
37 g
26 g
53 g
More Delicious Recipes
