Schnitzel with balsamic vegetable salad

Name: Schnitzel with balsamic vegetable salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Courgette; 1 small aubergine; 12 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 Picking salad; 200 g cherry tomatoes; 1 Garlic clove; 6 TABLESPOONS light balsamic vinegar; 4 thin pork cutlets (approx. 125 g each); 2 stem(s) Sage; 2 Eggs

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

You want less carbohydrates today? No problem, the herb and egg breading comes completely without breadcrumbs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Courgette
1 small aubergine
12 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 Picking salad
200 g cherry tomatoes
1 Garlic clove
6 TABLESPOONS light balsamic vinegar
4 thin pork cutlets (approx. 125 g each)
2 stem(s) Sage
2 Eggs

Directions

1
For the salad, clean, wash and slice the zucchini and eggplant. Heat 3 tablespoons of oil in a large frying pan. Fry the aubergine and courgette in it in portions until golden brown. Season with salt and pepper. Drain well on kitchen paper.
2
Clean and wash the salad and tear it into pieces. Wash and halve the tomatoes. Peel and chop garlic. Mix vinegar, garlic, salt and pepper. Fold in 5 tablespoons of oil. Mix the zucchini, eggplant and tomatoes with the vinaigrette and leave to stand.
3
For the escalopes, pat the meat dry, halve it and beat it flatter. Wash the sage and remove the leaves. Finely chop half the sage. Whisk eggs, chopped sage, salt and pepper in a deep plate.
4
Heat 4 tablespoons of oil in a large frying pan. Turn the escalopes in the egg mixture and immediately fry them in the hot oil on each side for about 2 minutes until golden brown. Fry the remaining sage leaves briefly. Drain sage and schnitzel on kitchen paper. Fold the pickled salad into the vegetables. Arrange everything. If you don't pay attention to carbohydrates, eat ciabatta with it.