Schnitzel with fried egg, with beetroot, anchovy fillets

Name: Schnitzel with fried egg, with beetroot, anchovy fillets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 50 g Flour; 100 ml + 3 tablespoons oil; 7-10 Tbsp Salt; 1 glass (720 ml) Beetroot in slices; 6 Anchovy fillets in oil (glass); 6 Stem(s) Parsley; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 4 Pork cutlet (approx. 160 g each); 4 Eggs (size M)

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
50 g Flour
100 ml + 3 tablespoons oil
7-10 Tbsp Salt
1 glass (720 ml) Beetroot in slices
6 Anchovy fillets in oil (glass)
6 Stem(s) Parsley
2 TABLESPOONS Cider vinegar
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
4 Pork cutlet (approx. 160 g each)
4 Eggs (size M)

Directions

1
Peel onions and cut them into rings. Turn onion rings in flour. Heat 100 ml oil in a frying pan and fry the onion rings for about 6 minutes while turning them. Remove, drain on kitchen paper and season with salt
2
Drain the beetroot well in a sieve and cut into strips. Cut anchovies in half. Wash parsley, shake dry, pluck leaves from stalks and cut into fine strips. Mix vinegar, salt and pepper. Fold in olive oil in portions. Mix beetroot, anchovies and parsley, add vinaigrette
3
Heat 2 tablespoons of oil in a large frying pan. Dab the meat dry, season with salt and pepper and fry it for about 6 minutes, keeping it warm. Heat 1 tablespoon of oil in a large frying pan. Fry the eggs in it at medium heat for about 3 minutes. Season with salt and pepper. Arrange schnitzel with fried egg and salad. Sprinkle with fried onions