Schnitzel with cucumber salad

Name: Schnitzel with cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 egg (size M); 3 TABLESPOONS Flour; 75 g Breadcrumbs; 50 g clarified butter; 1 giant cucumber; 200 g ripened cream; 1 TABLESPOON Lemon juice; 7-10 Tbsp Sugar; 1 Garlic clove; 2 TABLESPOONS Capers; 7-10 Tbsp Lemon and parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 egg (size M)
3 TABLESPOONS Flour
75 g Breadcrumbs
50 g clarified butter
1 giant cucumber
200 g ripened cream
1 TABLESPOON Lemon juice
7-10 Tbsp Sugar
1 Garlic clove
2 TABLESPOONS Capers
7-10 Tbsp Lemon and parsley

Directions

1
Tap the schnitzel a little flat. Season with salt and pepper. Beat the egg and 2 tablespoons of water. Turn the schnitzel first in flour, then in egg and breadcrumbs. Heat clarified butter.
2
Fry the escalopes for about 6 minutes while turning. Wash and clean the cucumber, slice finely and season with salt. Briefly whip sour cream and lemon juice. Season to taste with salt, pepper and sugar. Remove the cutlets and keep warm. Peel garlic and chop finely. Roast the garlic in the frying fat. Add capers. Spread both on the escalopes.
3
Peel garlic and chop finely. Roast the garlic in the frying fat. Add capers. Spread both on the escalopes. Serve cucumber salad and schnitzel together. Garnish with lemon and parsley