Wiener Schnitzel with autumn salad

Name: Wiener Schnitzel with autumn salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 TABLESPOONS Salad cream extra light (3 % fat); 1-2 TEASPOONS Sweet peppers; 50 g red pepper; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 2 TABLESPOONS Sunflower oil; 1 Shallot; 40 g chopped hazelnuts; 50 g Lamb's lettuce; 50 g Radicchio Salad; 50 g Chicory; 4 thin veal cutlets (à approx. 150 g); 1 egg (size M); 4 TABLESPOONS Flour; 10 TABLESPOONS Breadcrumbs; 4 TABLESPOONS clarified butter; 1 Pear; 7-10 Tbsp Lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 TABLESPOONS Salad cream extra light (3 % fat)
1-2 TEASPOONS Sweet peppers
50 g red pepper
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
2 TABLESPOONS Sunflower oil
1 Shallot
40 g chopped hazelnuts
50 g Lamb's lettuce
50 g Radicchio Salad
50 g Chicory
4 thin veal cutlets (à approx. 150 g)
1 egg (size M)
4 TABLESPOONS Flour
10 TABLESPOONS Breadcrumbs
4 TABLESPOONS clarified butter
1 Pear
7-10 Tbsp Lemon

Directions

1
For the dip, mix salad cream and paprika powder. Clean, wash and finely dice the peppers. Fill the salad cream into small bowls and sprinkle with diced peppers. For the salad dressing whisk vinegar, salt, pepper and honey.
2
Add oil drop by drop. Stir in 2 tablespoons of cold water. Peel the shallot and cut into fine cubes. Stir the nuts and shallot into the vinaigrette. Clean, wash and spin-dry the salad.
3
Wash the meat, dab dry and season with salt and pepper. Whisk the egg. Turn meat one after the other first in flour, then in egg and breadcrumbs. Heat lard and fry escalopes in portions for about 8 minutes on both sides.
4
Wash and clean the bulb, remove the core. Cut the pears into slices. Mix salad and pears and drizzle with salad dressing. Arrange schnitzel, salad and dip on plates and garnish with lemon.
5
French fries taste good with it.