Schnitzel with carrot-cheese crust with lamb's lettuce and nut vinaigrette
easy
30 mins
30 mins
Ingredients
- 40 g Walnut kernels
- 100 g Lamb's lettuce
- 200 g Frisée salad
- 5 Tomatoes
- 2–3 Carrots
- 50 g soft butter
- 3-4 Tbsp Breadcrumbs
- 2 TABLESPOONS medium hot mustard
- 30 g grated parmesan cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 4 Chicken fillets (approx. 150 g each)
- 4 TABLESPOONS Oil
- 1 Spring onion
- 3 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Sugar
- 7-10 Tbsp Cling film
Directions
- 1
Roast the walnuts in a pan without fat until golden brown, take them out. Clean the salad, wash and drain in a sieve. Wash, clean and slice the tomatoes. Put everything in a bowl.
- 2
Peel, wash and finely grate the carrots. Cream butter with the whisk of the hand mixer. Add breadcrumbs, mustard, grated carrots and cheese and mix well. Season to taste with salt and pepper.
- 3
Wash the meat and dab dry. Tap the meat between 2 layers of foil a little thinner. Season with salt and pepper. Heat 2 tablespoons of oil in a large, ovenproof pan, add escalopes and fry for 5-8 minutes, turning once, taking them out.
- 4
Cut the meat into 3 equal pieces. Spread the carrot-mustard crust on the meat with the help of a teaspoon, put it back into the pan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 5 minutes.
- 5
Clean and wash the spring onion and cut into fine rings. Whisk vinegar, salt, pepper, sugar and spring onion. Add 2 tablespoons of oil drop by drop. Chop the walnuts. Mix salad, tomatoes and walnuts with the vinaigrette.
- 6
Arrange meat on plates. Add salad. Dark bread tastes good with it.
Nutrition Facts
500 kcal
13 g
31 g
41 g
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