Schnitzel on cutting beans

For 4 people
  • 4 Veal escalope (approx. 125 g each)
  • 1/2 Bund Parsley
  • 4 EL flour
  • 2-3 egg yolk
  • 4 EL breadcrumbs
  • 800 g cutting beans
  • salt
  • 2-3 EL Oil
  • Pepper
  • 30 g butter or margarine
  • 200 g whipped cream
  • 200 ml Milk
  • 3 Tomatoes
  • Lemon slices
45 minutes
easy
1.
Wash the schnitzel, pat dry and if necessary pat a little flatter. parsleyWash, pat dry and pluck 8 leaves from the stem. Turn the schnitzel one after the other in 2 tablespoons of flour, whisked egg yolk and breadcrumbs.
2.
Incorporate 2 parsley leaves each. Clean, wash and cut the beans into small pieces. Cook in 1/2 liter of boiling salted water for about 15 minutes. Drain, collecting the bean stock. In the meantime, fry the schnitzel in the hot oil over medium heat for 3-4 minutes on each side.
3.
Season with salt and pepper. Melt fat. Sweat the rest of the flour in it. Add the cream, milk and 200 ml bean stock while stirring constantly, bring to the boil. Season with salt and pepper. Heat the beans in it.
4.
Chop the rest of the parsley, except for a few leaves for garnish, and stir in. Wash and clean tomatoes and cut 8 slices. Cut the remaining tomatoes into small cubes and sprinkle over the beans.
5.
Serve the schnitzel and vegetables garnished with lemon and tomato slices and parsley. Boiled potatoes taste good with it.
1 person approx:
  • 570 kcal
  • 2390 kJ
  • 36 g protein
  • 33 g fat
  • 33 g carbohydrates

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