Schnitzel with pretzel breading with coleslaw

Name: Schnitzel with pretzel breading with coleslaw
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 5 Stem(s) Parsley; 500 g Coleslaw; 75 g Salt Pretzel; 4 Pork cutlet (approx. 150 g each); 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 1 Lemon; 1 Freezer bag; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
5 Stem(s) Parsley
500 g Coleslaw
75 g Salt Pretzel
4 Pork cutlet (approx. 150 g each)
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Flour
2 TABLESPOONS Oil
1 Lemon
1 Freezer bag
7-10 Tbsp Cling film

Directions

1
Halve, clean and wash the peppers. Halve the halves again and cut into thin strips. Wash parsley and dab dry. Cut the leaves of 3 stems into fine strips. Mix coleslaw, paprika and parsley strips. Put pretzel in a freezer bag and chop. Wash the meat, dab dry and lightly flatten between 2 layers of foil with a stem pot.
2
Beat the egg. Season cutlets with salt and pepper. Turn first in flour, then in egg and finally in the pretzel crumbs. Heat the oil and fry the escalopes for 4-5 minutes while turning. Wash lemon, grate dry and cut into slices and slices. Garnish cutlets with parsley and lemon. Add coleslaw