Schnitzel packet with green beans and pumpkin-potato mashed

Name: Schnitzel packet with green beans and pumpkin-potato mashed
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 TABLESPOONS Walnut kernels; 1 kg green beans; 1 Onion; 6-8 Stem(s) Sage; 6 Pork cutlet (approx. 175 g each); 7-10 Tbsp salt, pepper, sugar, nutmeg; 125 g dried soft tomatoes; 150–200 g Parma ham in very thin slices; 700 g Hokkaido Pumpkin; 750 g Potatoes; 3 TABLESPOONS Oil; 1⁄8 l Balsamic vinegar; 1 TEASPOON Cornstarch; 200 ml Milk; 5 TABLESPOONS Butter; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 TABLESPOONS Walnut kernels
1 kg green beans
1 Onion
6-8 Stem(s) Sage
6 Pork cutlet (approx. 175 g each)
7-10 Tbsp salt, pepper, sugar, nutmeg
125 g dried soft tomatoes
150–200 g Parma ham in very thin slices
700 g Hokkaido Pumpkin
750 g Potatoes
3 TABLESPOONS Oil
1⁄8 l Balsamic vinegar
1 TEASPOON Cornstarch
200 ml Milk
5 TABLESPOONS Butter
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Coarsely chop the walnuts. Clean and wash the beans. Peel and finely chop the onion. Wash the sage, shake dry and pluck the leaves from the stalks.
2
Wash the schnitzel and dab dry. Between two layers of foil, tap 2-3 mm flat. Cut escalopes in half crosswise, season with salt and pepper. Place 2 soft tomatoes and 2-3 sage leaves in the middle of each cutlet. Fold the opposite shorter sides of the escalopes towards the middle over the filling.
3
Wrap 1-2 slices of ham firmly around each one.
4
Wash the pumpkin, cut into wide slices and remove the seeds. Coarsely dice pumpkin with skin. Potatoes peel, wash, also roughly dice. Cover the pumpkin and potatoes and cook in salted water for about 25 minutes.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat oil in a large pan. Brown the escalope parcels in it for approx. 4 minutes, take them out and put the pan aside.
6
Place cutlets on a baking tray and roast in a hot oven for 8-10 minutes.
7
Cook the beans in boiling salted water for about 10 minutes. Sauté onion in frying fat in the pan. Sprinkle with 2 tbsp. sugar, caramelise. Add vinegar and 200 ml water, bring to the boil and simmer for about 8 minutes.
8
Stir starch and 2 tablespoons of water until smooth. Stir into the boiling liquid, bring to the boil and simmer for about 1 minute. Season sauce with salt, pepper and sugar.
9
Cut the remaining sage leaves into fine strips. Bring milk and 3 tbsp. butter to the boil in a pot. Drain potato and pumpkin vegetables. Add hot milk and mash everything coarsely. Season to taste with salt and nutmeg.
10
Melt 2 tablespoons of butter. Drain beans and toss in butter. Arrange schnitzel packet with sauce and beans. Sprinkle with sage. Sprinkle pumpkin and potato mashed potatoes with nuts and add.