Schnitzel nuggets with dips

Name: Schnitzel nuggets with dips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Paprika chips; 150 g roasted unsalted peanuts; 2 Eggs (size M); 50 g Flour; 1 (approx. 200 g) Avocado; 2 TABLESPOONS Lemon juice; 1/2 TEASPOON Cumin (cumin); 150 g cherry tomatoes; 1 Shallot; 50 g Parmesan cheese; 3 TABLESPOONS Aiwar (spicy-hot spice paste); 3 TABLESPOONS Oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Paprika chips
150 g roasted unsalted peanuts
2 Eggs (size M)
50 g Flour
1 (approx. 200 g) Avocado
2 TABLESPOONS Lemon juice
1/2 TEASPOON Cumin (cumin)
150 g cherry tomatoes
1 Shallot
50 g Parmesan cheese
3 TABLESPOONS Aiwar (spicy-hot spice paste)
3 TABLESPOONS Oil

Directions

1
Rub the rim of a cocktail glass with lemon juice and dip it in the sugar. Allow to dry. Pour Blue Curaçao and Kirschwasser with ice cubes into the glass and top up with well-chilled tonic.
2
Put the flour, chips and peanuts in a deep plate. Turn the schnitzel strips first in flour, then in egg and alternately in peanuts and chips. Cut avocado in half, remove stone. Peel the flesh from the skin, cut a little smaller.
3
Add lemon juice, cumin and salt and puree. Wash and quarter the tomatoes. Peel and finely dice the shallot. Grate cheese finely. Mix tomatoes, shallot, parmesan and aiwar. Heat oil in a pan and fry escalope strips all around for about 5 minutes.
4
Take out and drain on kitchen paper. Arrange in a bowl and serve with dips.