Schnitzel with salad and rhubarb chutney

Name: Schnitzel with salad and rhubarb chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Rhubarb; 1 Onion; 5-6 Tbsp Olive oil; 2-3 tablespoons (40 g) demerara sugar; 1 TEASPOON Mustard seeds; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Pine nuts; 1 small salad (e.g. Lollo bianco); 1 collar Rucola (Rauke; ca. 50 g); 500 g Strawberries; 3 TABLESPOONS dark balsamic vinegar; 4 Pork cutlet (approx. 150 g each)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Rhubarb
1 Onion
5-6 Tbsp Olive oil
2-3 tablespoons (40 g) demerara sugar
1 TEASPOON Mustard seeds
4 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Pine nuts
1 small salad (e.g. Lollo bianco)
1 collar Rucola (Rauke; ca. 50 g)
500 g Strawberries
3 TABLESPOONS dark balsamic vinegar
4 Pork cutlet (approx. 150 g each)

Directions

1
For the chutney, clean, wash and thinly slice the rhubarb. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Sauté onion and rhubarb. Add sugar and caramelise slightly.
2
Add the mustard seeds. Deglaze with apple cider vinegar, bring to the boil and simmer at low heat for about 20 minutes, stirring occasionally. Season to taste with salt and pepper, let cool off.
3
Roast the pine nuts in a pan without fat until golden brown, take them out. Clean, wash and shake the salads dry. Pluck into bite-sized pieces. Wash, clean and slice the strawberries.
4
Mix balsamic vinegar, salt and pepper. Stir in 3-4 tablespoons of oil. Mix strawberries, salads and vinaigrette. Sprinkle with pine nuts.
5
Dab the meat dry and possibly halve it. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 2 minutes on each side. Season with salt and pepper. Arrange schnitzel with salad and rhubarb chutney.