Small escalopes with Harissa walnut breading with green beans

Name: Small escalopes with Harissa walnut breading with green beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Frozen green beans; 7-10 Tbsp salt, pepper, sugar; 1 Onion; 1 Garlic clove; 500 g Tomatoes; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 3 TABLESPOONS Harissa (Arabic spice paste; tube); 150 g Fresh cream; 100 g Walnut kernels; 100 g Breadcrumbs; 2 eggs , 5-6 tablespoons milk (size M); 6 TABLESPOONS Flour; 4 thin organic veal cutlets (à approx. 150 g); 7-10 Tbsp Cling film or freezer bag; 7-10 Tbsp Kitchen paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Frozen green beans
7-10 Tbsp salt, pepper, sugar
1 Onion
1 Garlic clove
500 g Tomatoes
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
3 TABLESPOONS Harissa (Arabic spice paste; tube)
150 g Fresh cream
100 g Walnut kernels
100 g Breadcrumbs
2 eggs , 5-6 tablespoons milk (size M)
6 TABLESPOONS Flour
4 thin organic veal cutlets (à approx. 150 g)
7-10 Tbsp Cling film or freezer bag
7-10 Tbsp Kitchen paper

Directions

1
Cover and cook the frozen beans in boiling salted water for about 12 minutes. Peel onion and garlic, dice finely. Wash and finely dice the tomatoes.
2
Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it. Stir in the tomato paste, sweat briefly. Add tomatoes, simmer for about 3 minutes. Drain the beans. Add to the tomatoes, braise for another 5 minutes.
3
Season with salt, pepper and 1 pinch of sugar.
4
For the dip, mix 2 tablespoons of harissa and crème fraîche. For the breading, chop half the nuts coarsely, grind the rest finely in the universal chopper. Mix all nuts and breadcrumbs. For the egg milk, whisk eggs, 1 tbsp. harissa and milk.
5
Dab schnitzel dry, cut into 3-4 pieces. Season with salt and pepper. Prepare schnitzel, bread it and fry it. Arrange everything. Serve with flatbread.