Schnitzel with vegetable salad

Name: Schnitzel with vegetable salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head cauliflower (approx. 800g); 200 g Sweet peas; 200 g Carrots; 7-10 Tbsp Salt; 3 Eggs (size M); 4 (150 g each) Pork escalope; 7-10 Tbsp Pepper; 50 g Almond leaves; 3 TABLESPOONS Oil; 150 g Skimmed milk yoghurt; 75 g Salad mayonnaise (50 % fat); 7-10 Tbsp Sugar; 1 collar Chives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head cauliflower (approx. 800g)
200 g Sweet peas
200 g Carrots
7-10 Tbsp Salt
3 Eggs (size M)
4 (150 g each) Pork escalope
7-10 Tbsp Pepper
50 g Almond leaves
3 TABLESPOONS Oil
150 g Skimmed milk yoghurt
75 g Salad mayonnaise (50 % fat)
7-10 Tbsp Sugar
1 collar Chives

Directions

1
Clean and wash the cauliflower and divide it into small florets. Clean and wash the mangetouts. Peel and finely dice the carrots. Cook the cauliflower in salted water for about 15 minutes. Add the pods and carrot 5 minutes before the end of the cooking time.
2
Drain the vegetables on a sieve. Boil 2 eggs in boiling water for about 10 minutes until hard. Drain eggs, quench, peel and cut into small cubes. Beat the rest of the egg. Halve cutlets and season with salt and pepper. Turn meat in egg and sprinkle one side with almonds, press on a little. Heat oil and fry the almond cutlets in it for about 2 minutes on each side. Mix yoghurt and mayonnaise. Season with salt, pepper and sugar.
3
Turn meat in egg and sprinkle one side with almonds, press on a little. Heat oil and fry the almond cutlets in it for about 2 minutes on each side. Mix yoghurt and mayonnaise. Season with salt, pepper and sugar. Wash the chives, cut into small rolls and fold into the salad cream with the diced eggs. Serve vegetable salad, almond slivers and salad cream on plates