Schnitzel with peanut flip crumbs

Name: Schnitzel with peanut flip crumbs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp salt and pepper; 75 g Peanut Flips; 6 TABLESPOONS Breadcrumbs; 2 Eggs; 8 Organic veal or turkey escalope (à approx. 75 g); 4-5 Tbsp Flour; 4 TABLESPOONS Olive oil; 6 TABLESPOONS Butter; 3-4 Stem(s) Parsley; 1 large freezer bag; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp salt and pepper
75 g Peanut Flips
6 TABLESPOONS Breadcrumbs
2 Eggs
8 Organic veal or turkey escalope (à approx. 75 g)
4-5 Tbsp Flour
4 TABLESPOONS Olive oil
6 TABLESPOONS Butter
3-4 Stem(s) Parsley
1 large freezer bag
7-10 Tbsp Cling film

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. In the meantime, put peanut flips in a freezer bag, seal and crumble finely with a cake roll. Mix with breadcrumbs, season with salt and pepper and place in a deep plate.
2
Whisk the eggs in a deep dish.
3
Wash the meat, dab dry and tap it between cling film about 1/2 cm thin. Turn the meat first in the eggs, then in the flour and finally in the breadcrumb mixture. Heat oil and 2 tbsp. butter in a large frying pan.
4
Fry 4 escalopes on each side for about 4 minutes until golden brown. Take out, keep warm. Fry the remaining 4 escalopes in the same way and keep warm.
5
Wash the parsley, shake dry and chop finely. Drain the potatoes and mix with the parsley. Melt 4 tablespoons of butter in the frying fat. Arrange schnitzel and parsley potatoes. Sprinkle potatoes with the melted butter.
6
Lettuce with shredded carrots is delicious with it.