🍽️ Crispy Schnitzel with Fresh Bean Salsa

Name: Crispy Schnitzel with Fresh Bean Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g green beans; salt; 1 shallot; 500 g cherry tomatoes; 1 handful basil; 125 g mozzarella; 2 tbsp balsamic vinegar; 100 ml olive oil; pepper; 3 slices white bread (stale); 1 tbsp fresh chopped thyme; 4 pork schnitzel (approx. 80 g each); 2 tbsp flour; 2 eggs

720 kcal · 30 min · 4 servings

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Ingredients

500 g green beans
salt
1 shallot
500 g cherry tomatoes
1 handful basil
125 g mozzarella
2 tbsp balsamic vinegar
100 ml olive oil
pepper
3 slices white bread (stale)
1 tbsp fresh chopped thyme
4 pork schnitzel (approx. 80 g each)
2 tbsp flour
2 eggs

Instructions

1. Thoroughly wash the beans.
2. Remove the ends and any strings from the beans.
3. Boil the beans in salted water for 6 to 8 minutes until tender.
4. Immediately shock the beans with cold water to stop the cooking process.
5. Let the beans drain well in a colander.
6. Peel the shallot.
7. Dice the shallot very finely.
8. Wash the tomatoes.
9. Halve the tomatoes.
10. Rinse the basil under running water.
11. Shake the basil dry.
12. Pick the basil leaves off the stems.
13. Chop the basil leaves roughly.
14. Let the mozzarella drain well.
15. Dice the mozzarella.
16. Place the shallots, tomatoes, basil, and mozzarella into a bowl.
17. Add the balsamic vinegar and 2 to 3 tablespoons of oil.
18. Mix all ingredients for the salsa well.
19. Season the salsa with salt and pepper.
20. Let the salsa rest for a short while.
21. Remove the hard crust from the white bread.
22. Crush the bread into fine crumbs.
23. Place the crumbs into a shallow dish.
24. Mix the crumbs with the thyme.
25. Rinse the schnitzels briefly.
26. Pat the schnitzels dry with kitchen paper.
27. Pound the schnitzels flat if necessary, if they are too thick.
28. Season the schnitzels with salt and pepper.
29. Coat the schnitzels in the flour.
30. Whisk the eggs in a separate bowl.
31. Dip the coated schnitzels into the egg mixture.
32. Bread the schnitzels in the breadcrumb-thyme mixture.
33. Press the breading on lightly.
34. Heat 3 to 4 tablespoons of oil in a hot pan.
35. Fry the schnitzels on each side for 2 to 3 minutes until golden brown.
36. Heat 1 to 2 tablespoons of oil in another pan.
37. Toss the beans briefly in the hot pan.
38. Season the beans with salt and pepper.
39. Distribute the salsa onto small bowls.
40. Serve the schnitzels and beans together with the salsa.

Nutrition per serving

kcal: 720
Protein: 61 g · Fett/Fat: 37 g · Carbs: 36 g