Schnitzel on string beans

Name: Schnitzel on string beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Veal cutlet (approx. 125 g each); 1/2 bunch Parsley; 4 TABLESPOONS Flour; 2-3 Egg Yolk; 4 TABLESPOONS Breadcrumbs; 800 g Cutting beans; 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 30 g Butter or margarine; 200 g Whipped cream; 200 ml Milk; 3 Tomatoes; 7-10 Tbsp Lemon slices

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Veal cutlet (approx. 125 g each)
1/2 bunch Parsley
4 TABLESPOONS Flour
2-3 Egg Yolk
4 TABLESPOONS Breadcrumbs
800 g Cutting beans
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
30 g Butter or margarine
200 g Whipped cream
200 ml Milk
3 Tomatoes
7-10 Tbsp Lemon slices

Directions

1
Wash the cutlets, dab dry and possibly tap them a little flatter. Wash parsley, dab dry and remove 8 leaves from the stalk. Turn escalopes one after the other in 2 tablespoons of flour, whisked egg yolk and breadcrumbs.
2
Work in 2 parsley leaves each. Clean, wash and cut the beans into small pieces. Cook in 1/2 l boiling salted water for about 15 minutes. Drain and collect the bean stock. Meanwhile, fry the cutlets in hot oil at medium heat on each side for 3-4 minutes.
3
Season with salt and pepper. Melt the fat. Sweat the remaining flour in it. Add cream, milk and 200 ml bean stock while stirring constantly, bring to the boil. Season with salt and pepper. Heat the beans in it.
4
Chop the rest of the parsley, except for a few leaves for garnishing, and stir in. Wash and clean the tomatoes and cut off 8 slices. Cut the remaining tomatoes into small cubes and sprinkle over the beans.
5
Garnish the schnitzel and vegetables with lemon and tomato slices and parsley. Boiled potatoes taste good with it.