Schnitzel on string beans (diabetics)
easy
45 mins
45 mins
Ingredients
- 160 g peeled potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 150 g haricots à parchemin nettoyés
- 1 (30 g) peeled onion
- 50 g cleaned pepper (e.g. red)
- 1 1/2 teaspoons (7,5 g) Oil
- 1 TEASPOON Vegetable broth
- 1 (approx. 125 g) Pork escalope
- 1 TABLESPOON grated parmesan cheese
- 1 tablespoon (15 g) Breadcrumbs
- 7-10 Tbsp Thyme
- 1 Egg Yolk
- 1 TABLESPOON ripened cream
Directions
- 1
Wash the potatoes and cook in salted water for about 20 minutes. Wash the beans, cut them into pieces and cook in salted water for about 15 minutes. Chop onion. Wash peppers and cut into small pieces. Heat 1/2 teaspoon of oil. Fry the onion.
- 2
Add paprika and steam briefly. Deglaze with 100 ml water, bring to the boil and stir in stock. Add drained beans. Cook everything for about 5 minutes. Wash the cutlets, dab dry and tap flatter if necessary. Season with salt and pepper. Mix parmesan, breadcrumbs and thyme. Turn the schnitzel first in whisked egg yolk, then in the Parmesan mixture. Heat 1 teaspoon of oil. Fry the cutlets in it for about 5 minutes on each side. Stir the cream into the vegetables. Season to taste with salt and pepper.
- 3
Mix parmesan, breadcrumbs and thyme. Turn the schnitzel first in whisked egg yolk, then in the Parmesan mixture. Heat 1 teaspoon of oil. Fry the cutlets in it for about 5 minutes on each side. Stir the cream into the vegetables. Season to taste with salt and pepper. Serve with schnitzel. Add potatoes
Nutrition Facts
590 kcal
54 g
24 g
45 g
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