Schnitzel with fried egg and beetroot salad
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 glass (720 ml) Red prayers in slices
- 6 Stem(s) flat leaf parsley
- 2 TABLESPOONS Cider vinegar
- 7-10 Tbsp salt, pepper
- 6 TABLESPOONS Oil
- 4 Pork cutlet (approx. 160 g each)
- 4 Eggs
- 4 TABLESPOONS Roasted onions
Directions
- 1
Drain the beetroot. Wash and chop the parsley. Mix vinegar, salt and pepper. Fold in 3 tablespoons of oil. Mix dressing with beetroot and parsley.
- 2
Dab meat dry. Fry in 2 tablespoons of hot oil on each side for about 3 minutes. Season with salt and pepper. Take out. Heat 1 tablespoon of oil in a frying pan, fry 4 fried eggs in it, salt and pepper.
- 3
Arrange everything and sprinkle with roasted onions.
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