Schnitzel with walnut-cheese crust

Name: Schnitzel with walnut-cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 750 g Carrots; 1⁄2 Potty Rosemary; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON demerara sugar; 50 g ital. Hard cheese (e.g. Grana Padano); 50 g Butter; 75 g Walnut kernels; 1 package (25 g) TK Italian Herbs; 2 TABLESPOONS Breadcrumbs; 4 Pork cutlet (approx. 150 g each); 1-2 TABLESPOONS Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
750 g Carrots
1⁄2 Potty Rosemary
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON demerara sugar
50 g ital. Hard cheese (e.g. Grana Padano)
50 g Butter
75 g Walnut kernels
1 package (25 g) TK Italian Herbs
2 TABLESPOONS Breadcrumbs
4 Pork cutlet (approx. 150 g each)
1-2 TABLESPOONS Oil

Directions

1
Peel and wash the potatoes and cut them lengthwise into slices. Peel and wash carrots and cut them diagonally into slices. Wash the rosemary, dab dry and chop roughly 2⁄3. Put the rest aside for garnishing.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Put vegetables, potatoes and rosemary on a fat pan. Drizzle with olive oil and mix everything. Sprinkle with salt, pepper and sugar.
3
Bake in a hot oven for about 45 minutes. Turn from time to time.
4
Meanwhile grate the cheese. Melt the butter. Chop the nuts. Mix butter, cheese, nuts, frozen herbs and breadcrumbs. Season with salt and pepper.
5
Wash the schnitzel and dab dry. Heat oil in a large pan. Sauté the meat in it for about 1 minute on each side. Season with salt and pepper.
6
Slightly push the potatoes and carrots together on the fat pan. Place the escalopes side by side on the fat pan and spread the nut mixture evenly on top. Bake in the oven at the same temperature for 8-10 minutes.
7
Arrange everything and garnish with the rest of rosemary sprigs.