Schnitzel with walnut crust

Name: Schnitzel with walnut crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Walnut kernels; 1 collar Thyme; 1 washer Toast; 200 g Double cream cream cheese; 7-10 Tbsp peel of 1/2 untreated orange; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 kg floury potatoes (e.g. Adretta); 4 Pork cutlet (approx. 125 g each); 2 TABLESPOONS Oil; 2 medium-sized onions; 1 TEASPOON Flour; 1 TEASPOON Instant vegetable stock; 200 ml Milk; 25 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Walnut kernels
1 collar Thyme
1 washer Toast
200 g Double cream cream cheese
7-10 Tbsp peel of 1/2 untreated orange
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 kg floury potatoes (e.g. Adretta)
4 Pork cutlet (approx. 125 g each)
2 TABLESPOONS Oil
2 medium-sized onions
1 TEASPOON Flour
1 TEASPOON Instant vegetable stock
200 ml Milk
25 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Coarsely chop the walnuts and roast them in a pan without fat, take them out. Wash the thyme, dab dry, put something aside for garnishing. Finely chop the rest. Crumble toast finely. Mix cream cheese, toast, nuts, thyme and orange peel. Season to taste with salt and pepper and set aside.
2
Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Wash the meat, dab dry. Heat oil in a pan, fry escalopes briefly on each side. Put them into a flat casserole dish and season with salt and pepper. Spread the cream cheese mixture over the escalopes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Peel onions and cut into fine rings. Fry in hot frying fat until golden brown. Dust with flour and sauté briefly. Add 200 ml water, bring to the boil and stir in the stock. Let simmer for 2-3 minutes.
3
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Peel onions and cut into fine rings. Fry in hot frying fat until golden brown. Dust with flour and sauté briefly. Add 200 ml water, bring to the boil and stir in the stock. Let simmer for 2-3 minutes. Season to taste with salt and pepper. Heat milk and butter. Drain the potatoes and let them evaporate briefly. Mash with the milk mixture to a puree, season with salt and nutmeg. Arrange schnitzel with onion sauce and puree. Garnish with thyme
4
Season to taste with salt and pepper. Heat milk and butter. Drain the potatoes and let them evaporate briefly. Mash with the milk mixture to a puree, season with salt and nutmeg. Arrange schnitzel with onion sauce and puree. Garnish with thyme