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🍽️ Crispy Schnitzel with Cheese Crust

623 kcal · 30 min · 4 servings

Ingredients

• 4 thin pork schnitzel (approx. 125 g each)
• salt
• pepper (from the mill)
• 50 g grated parmesan
• 60 g breadcrumbs
• 60 g clarified butter
• 2 tbsp flour
• 2 eggs
• 1 bunch arugula
• 0.5 bunch basil
• 200 g cherry tomatoes
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil

Instructions

1. 1. Pound the schnitzels slightly flatter with a meat mallet.
2. 2. Season the schnitzels on both sides with salt and pepper.
3. 3. Mix the grated parmesan with the breadcrumbs in a shallow dish.
4. 4. Heat ghee in two large pans over medium heat.
5. 5. Coat the schnitzels one by one first in flour, then in beaten egg, and finally in the parmesan-breadcrumb mixture.
6. 6. Place the breaded schnitzels into the hot fat.
7. 7. Fry the schnitzels until golden brown and crispy on each side.
8. 8. Wash the arugula under cold water and dry it thoroughly using a salad spinner.
9. 9. Tear the arugula leaves into bite-sized pieces.
10. 10. Wash the basil leaves and shake them dry.
11. 11. Chop the basil roughly.
12. 12. Wash the tomatoes and cut them in half.
13. 13. Combine the arugula, basil, and tomatoes in a large bowl.
14. 14. Whisk together vinegar, salt, pepper, and olive oil to make a dressing.
15. 15. Pour the dressing over the salad and toss everything well.
16. 16. Plate the schnitzels.
17. 17. Serve the salad alongside and enjoy the dish immediately.

Nutrition per serving

• kcal: 623
• Protein: 55 g · Fett/Fat: 36 g · Carbs: 20 g