Small veal cutlets with Harissa walnut breading with green beans
easy
40 mins
40 mins
Ingredients
- 4 thin veal cutlets (175 g each)
- 75 g Walnut kernel halves
- 75 g Breadcrumbs
- 2 Eggs (size M)
- 3 TABLESPOONS Harissa Paste (piquant spice paste)
- 5-6 Tbsp Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Onion
- 1 Garlic clove
- 3 Tomatoes
- 800 g frozen green beans
- 2 TABLESPOONS + 100 ml oil
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Sugar
- 3-4 Tbsp Flour
- 150 g Fresh cream
- 7-10 Tbsp Chervil
- 7-10 Tbsp Cling film
Directions
- 1
Dab meat dry and cut into 3-4 pieces, depending on size. Tap the meat between 2 layers of foil flatter. Grind or chop one half of the nuts finely, the other half coarsely, mix everything with breadcrumbs. Whisk eggs, 1 tablespoon spice paste and milk, season with salt and pepper
- 2
Peel, finely dice or chop the onion and garlic. Wash, clean and chop the tomatoes. Pour boiling water over the beans in a bowl, leave to stand for 1-2 minutes and drain. Heat 2 tablespoons of oil in a large pot. Sauté onion and garlic in it. Add tomato paste, steam for 1-2 minutes. Add tomatoes, simmer covered for about 5 minutes, add beans and simmer covered for another 7-8 minutes. Season to taste with salt, pepper and a little sugar
- 3
In the meantime, turn the meat one after the other in flour, egg and nut and breadcrumbs mixture and press on a little. Heat 100 ml oil in a large frying pan. Fry the escalopes in it on both sides over medium heat for 6-7 minutes. Mix 2 tbsp. spice paste with crème fraîche. Drain cutlets, arrange on plates with beans and dip. Garnish with chervil as desired. Flatbread tastes good with it
Nutrition Facts
850 kcal
46 g
46 g
60 g
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