Piccata in egg and herb coating with pizzaiola salad

For 4 people
  • 1 Zucchini (approx. 200 g)
  • 1 (approx. 250 g) Aubergine
  • 12 EL Olive oil
  • Salt
  • Pepper
  • Sugar
  • 150 g Pick salad
  • 200 g Cherry tomatoes
  • 1 Garlic clove
  • 6 EL Balsamic vinegar
  • 4 thin pork schnitzel (approx. 125 g each)
  • 1/2 Bund Sage
  • 2 eggs (size M)
50 minutes
very simple
1.
Clean, wash and pat dry the zucchini and aubergine. Halve the aubergine lengthways, cut into slices. Cut the zucchini into slices. Heat 3 tablespoons of oil in portions in a large pan. Fry the aubergine and zucchini in portions until golden brown, season with salt, pepper and sugar.
2.
OnDrain the kitchen paper.
3.
Clean and wash the lettuce and pluck it into bite-sized pieces. Wash tomatoes and cut in half. Peel and chop the garlic. Whisk vinegar, garlic, salt, pepper and sugar together, mix in 5 tablespoons of oil in a thin stream.
4.
Season the vinaigrette to taste. Mix the zucchini, aubergine and tomatoes with the vinaigrette, set aside.
5.
Wash and pat the meat. Halve each schnitzel and pound flat. Wash the sage, pat dry and pluck the leaves. Approx. Finely chop half of the sage. Whisk eggs, chopped sage, salt and pepper in a deep plate.
6.
Heat 4 tablespoons of oil in a large pan. Turn the schnitzel in the egg mixture and fry in the hot oil over medium heat until golden brown. Finally fry the remaining sage leaves briefly. Drain the sage and schnitzel on paper towels.
7.
Mix the salad with the lettuce, season again to taste. Serve with schnitzels and sage leaves. Garlic bread tastes good with it.
1 person approx:
  • 370 kcal
  • 1550 kJ
  • 32 g protein
  • 24 g fat
  • 4 g carbohydrates

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