Schnitzel sandwich

Name: Schnitzel sandwich
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Chives; 125 g Double cream cream cheese; 3 TSP Horseradish (glass); 1 TABLESPOON Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 oignons rouges (environ 70 g chacun); 4 TABLESPOONS Oil; 1 heaped tablespoon sugar; 2 TABLESPOONS Balsamic vinegar; 2 discs Veal cutlet (approx. 150 g each); 2 Baguette roll (approx. 125 g each)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Chives
125 g Double cream cream cheese
3 TSP Horseradish (glass)
1 TABLESPOON Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 oignons rouges (environ 70 g chacun)
4 TABLESPOONS Oil
1 heaped tablespoon sugar
2 TABLESPOONS Balsamic vinegar
2 discs Veal cutlet (approx. 150 g each)
2 Baguette roll (approx. 125 g each)

Directions

1
Wash the chives, dab dry and cut into fine rolls. Mix cream cheese, horseradish, milk and chives, except for a little bit for sprinkling. Season to taste with salt and pepper
2
Peel onions and cut them into rings. Heat 2 tablespoons of oil in a frying pan. Fry the onions for 2-3 minutes. Sprinkle with sugar and caramelise. Deglaze with vinegar, simmer for about 2 minutes, season with salt and pepper. Wash the meat, dab dry and cut in half or in thirds depending on the size. Heat 2 tablespoons of oil in a frying pan and fry the veal cutlets in it for about 2 minutes on each side, season with salt and pepper, remove
3
Cut the buns in half lengthwise. Spread the undersides with cream cheese mixture, cover with 1-2 pieces of meat and some onions. Arrange rolls on plates, sprinkle with chives. Place the tops of the rolls on top