Braised beans with piccata

For 2 people
  • 350 g small new potatoes
  • 300 g green beans
  • Salt
  • 2 small red onions
  • 1 Garlic clove
  • 5 stem (s) Marjoram
  • 1/2 untreated lemon
  • 3 EL Oil
  • 4 small pork schnitzel (รก approx. 60 g)
  • 30 g Parmesan cheese
  • 1 EL Breadcrumbs
  • 1-2 EL flour
  • 1 Egg (size M)
  • Pepper
  • cling film
45 minutes
easy
1.
Wash the potatoes and cook in boiling water for about 20 minutes. Clean the beans, cook in salted boiling water for about 10 minutes, then rinse with cold water. In the meantime, peel the onions and cut into 8 wedges.
2.
Peel the garlic and cut into small slices. Wash marjoram, pat dry and pluck the leaves off 3 stems and roughly chop. Wash the lemon, rub dry and tear the zest off the peel.
3.
Drain, peel and halve the potatoes. Heat 1 tablespoon of oil in a pan. Fry the potatoes over a medium heat until golden brown, swirling occasionally. Knock the schnitzel flat between 2 layers of cling film.
4.
Grate the parmesan. Put the breadcrumbs and parmesan on a plate. Put the flour on a plate as well. Beat the egg in a deep plate and season with salt and pepper. Turn the schnitzel first in flour, then egg and finally in the parmesan.
5.
Heat 2 tablespoons of oil in a pan. Fry the schnitzel in the hot fat on both sides for 2-3 minutes. As soon as the potatoes are almost ready, fry the onions and garlic first, then add the beans at the very end.
6.
Season everything with salt, pepper, lemon zest and fresh marjoram. Serve the vegetables and piccata and garnish with marjoram.
1 person approx:
  • 600 kcal
  • 2520 kJ
  • 45 g protein
  • 25 g fat
  • 46 g carbohydrates

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