Schnitzel in potato crust
easy
40 mins
40 mins
Ingredients
- 200 g Kenya Bean
- 7-10 Tbsp Salt
- 1 collar Parsley
- 400 g Potatoes
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1 Egg
- 4 Pork escalope
- 7-10 Tbsp (à ca. 160 g)
- 2 TABLESPOONS Flour
- 30 g clarified butter
- 1 medium onion
- 10 g Butter or margarine
- 100 g Whipped cream
- 1 package (370 ml) strained tomatoes
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Sweet peppers
- 8 discs Bacon
- 7-10 Tbsp Tomato
Directions
- 1
Clean the beans and cook in salted water for about 8 minutes. Wash parsley and chop finely. Peel, wash and roughly grate potatoes. Season with salt, pepper and nutmeg. Mix in parsley.
- 2
Beat the egg. Turn the cutlets first in the flour, then in the egg and finally in the potato flakes. Press the grater down well. Heat clarified butter in a frying pan and fry the escalopes in it for about 15 minutes at low heat. Turn from time to time. In the meantime, peel and finely dice the onion. Heat the fat in a pan and fry the onion until transparent. Deglaze with cream and strained tomatoes and season with salt, cayenne pepper and paprika. Drain the beans and wrap 4 small bundles each with a slice of bacon. Fry the bean bundles briefly with the escalopes.
- 3
In the meantime, peel and finely dice the onion. Heat the fat in a pan and fry the onion until transparent. Deglaze with cream and strained tomatoes and season with salt, cayenne pepper and paprika. Drain the beans and wrap 4 small bundles each with a slice of bacon. Fry the bean bundles briefly with the escalopes. Arrange schnitzel, beans and tomato sauce on plates. Garnish with a tomato wedge
- 4
E 48,18 g/ F 61,12 g/ KH 26,49 g
More Delicious Recipes
