Schnitzel with caper anchovy butter

Name: Schnitzel with caper anchovy butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1–2 Anchovy fillets (glass); 2 tablespoons (25 g) small capers (glass); 50 g soft butter; 4 TABLESPOONS white balsamic vinegar; 1 TEASPOON medium hot mustard; 1 TEASPOON Honey; 7-10 Tbsp salt and pepper; 3-4 Tbsp Olive oil; 1/2 bunch Chives; 1 small onion; 200 g cherry tomatoes; 1 (approx. 200 g) Picking salad; 4 thick pork cutlets (approx. 200 g each); 3-4 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1–2 Anchovy fillets (glass)
2 tablespoons (25 g) small capers (glass)
50 g soft butter
4 TABLESPOONS white balsamic vinegar
1 TEASPOON medium hot mustard
1 TEASPOON Honey
7-10 Tbsp salt and pepper
3-4 Tbsp Olive oil
1/2 bunch Chives
1 small onion
200 g cherry tomatoes
1 (approx. 200 g) Picking salad
4 thick pork cutlets (approx. 200 g each)
3-4 Tbsp Oil

Directions

1
Rinse anchovies, dab dry. Capers, up to 1 teaspoon for sprinkling, and chop anchovies finely. Knead both with the butter.
2
For the vinaigrette, mix vinegar, mustard, honey, salt and pepper. Fold in olive oil. Wash the chives, cut into fine rolls and stir in.
3
Peel and finely chop the onion. Wash and halve the tomatoes. Clean, wash and pluck the lettuce into bite-sized pieces. Mix salad ingredients and vinaigrette.
4
Dab schnitzel dry and cut in half. Fry in hot oil in a large pan for 3-4 minutes on each side. Season with pepper. Add caper anchovy butter to the pan, toss escalopes in it. Serve with the salad and drizzle with the butter.
5
Sprinkle with remaining capers.
6
Drink tip: light red wine, e.g. a Merlot