Schnitzel in mustard egg shell

Name: Schnitzel in mustard egg shell
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small onion; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 125 g Arugula (rocket); 150 g cherry tomatoes; 4 (150 g each) Pork escalope; 2 Eggs; 2-3 TEASPOONS spicy mustard; 5-6 Tbsp Flour; 7-10 Tbsp Caper apples to garnish

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small onion
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil
125 g Arugula (rocket)
150 g cherry tomatoes
4 (150 g each) Pork escalope
2 Eggs
2-3 TEASPOONS spicy mustard
5-6 Tbsp Flour
7-10 Tbsp Caper apples to garnish

Directions

1
Peel and finely chop the onion. Mix with vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Clean, wash and possibly pluck the rocket. Wash and halve the tomatoes. Mix both with the marinade
2
Dab schnitzel dry, cut in half crosswise and beat flat. Whisk eggs, mustard, 1 tablespoon water and 1 pinch of salt. Turn the schnitzel in the egg, then in the flour and again in the egg
3
Heat 3 tablespoons of oil in a large coated frying pan. Fry the escalopes in it at low heat in portions on each side for 3-4 minutes. Garnish with caper apples and serve with the salad. Served with: French fries and ketchup
4
Drink: cold beer