Schnitzel packet on summer vegetable salad

Name: Schnitzel packet on summer vegetable salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Courgette; 1 Aubergine; 200 g cherry tomatoes; 2 Garlic cloves; 1 branch Rosemary; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 TABLESPOON demerara sugar; 7-10 Tbsp Pepper; 5-6 Tbsp Balsamic vinegar; 100 g Babyleaf salad; 50 g Arugula; 4 thin pork cutlets (approx. 125 g each); 2 Eggs (Gr. M); 6 TABLESPOONS Flour; 7-10 Tbsp Kitchen paper; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

The trick here: In an egg shell, the stuffed schnitzels are particularly tender

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Courgette
1 Aubergine
200 g cherry tomatoes
2 Garlic cloves
1 branch Rosemary
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 TABLESPOON demerara sugar
7-10 Tbsp Pepper
5-6 Tbsp Balsamic vinegar
100 g Babyleaf salad
50 g Arugula
4 thin pork cutlets (approx. 125 g each)
2 Eggs (Gr. M)
6 TABLESPOONS Flour
7-10 Tbsp Kitchen paper
7-10 Tbsp wooden skewers

Directions

1
Wash and slice the zucchini and eggplant. Wash and halve the tomatoes. Peel and chop the garlic. Wash the rosemary and chop the needles.
2
Heat 3 tablespoons of oil in a large frying pan. Fry the aubergine in it in portions, turning it over until golden brown. Season with salt. Drain on kitchen paper. Heat 2 tbsp. oil in the frying fat. Sauté the zucchini in it while turning. Add tomatoes, rosemary and garlic, sprinkle with sugar and caramelise. Season with salt and pepper and deglaze with vinegar. Remove from the heat.
3
Wash lettuce. Dab schnitzel dry and tap flatter. Cover with rocket salad, fold up and pin with wooden skewers. Whisk eggs with salt and pepper. Turn the schnitzel first in flour, then in egg.
4
Heat 2 tablespoons of oil in a frying pan. Fry the escalopes for 3-4 minutes on each side until golden brown. Mix vegetables and leaf salads. Season to taste with salt and pepper. Arrange everything. Garlic baguette tastes good with it.