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🍽️ Greek Schnitzels with Bean Salad and Cucumber Dip

495 kcal · 30 min · 4 servings

Ingredients

• Cucumbers 1 pc.
• canned white beans 300 g
• vine tomatoes 4 pc.
• Parsley, fresh 20 g
• Shallots 1 pc.
• Organic Limes 1 pc.
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Pork schnitzel from the top round 600 g
• Cayenne pepper 1 tsp
• Oregano, dried 1 tsp
• Oil 2 tbsp
• Cream cheese, plain 150 g

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Coarsely grate the cucumber.
3. 3. Salt the grated cucumber generously.
4. 4. Set the cucumber aside.
5. 5. Place the beans in a sieve.
6. 6. Rinse the beans.
7. 7. Let the beans drain well.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes in half.
10. 10. Remove the stems from the tomatoes.
11. 11. Dice the tomatoes.
12. 12. Rinse the parsley.
13. 13. Dry the parsley.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Chop the parsley leaves finely.
16. 16. Halve the shallot.
17. 17. Peel the shallot.
18. 18. Dice the shallot finely.
19. 19. Halve the lime.
20. 20. Squeeze the juice from the lime.
21. 21. Place the beans in a bowl.
22. 22. Add the tomatoes to the bowl.
23. 23. Add the parsley to the bowl.
24. 24. Mix the ingredients in the bowl.
25. 25. Add 2 teaspoons of lime juice.
26. 26. Season with salt.
27. 27. Season with pepper.
28. 28. Season with sugar.
29. 29. Rinse the schnitzels.
30. 30. Pat the schnitzels dry with a kitchen towel.
31. 31. Place the schnitzels between plastic wrap.
32. 32. Flatten the schnitzels with a meat mallet.
33. 33. Rub the schnitzels with salt.
34. 34. Rub the schnitzels with cayenne pepper.
35. 35. Rub the schnitzels with oregano.
36. 36. Add oil to a pan.
37. 37. Heat the oil over medium heat.
38. 38. Fry the schnitzels until golden brown on all sides.
39. 39. Fry the schnitzels for about 2 minutes.
40. 40. Wrap the schnitzels in aluminum foil.
41. 41. Keep the schnitzels warm.
42. 42. Reheat the pan over medium heat.
43. 43. Sauté the shallot cubes.
44. 44. Sauté the shallots for about 2 minutes.
45. 45. Add the shallots to the beans.
46. 46. Add the drippings to the beans.
47. 47. Lightly squeeze the grated cucumber by hand.
48. 48. Drain the excess water.
49. 49. Add cream cheese to the cucumber.
50. 50. Add 1 teaspoon of lime juice to the cucumber.
51. 51. Mix the cucumber mixture well.
52. 52. Season the cucumber mixture with salt.
53. 53. Season the cucumber mixture with pepper.
54. 54. Arrange the schnitzels on plates.
55. 55. Arrange the bean salad on plates.
56. 56. Serve the cucumber salsa alongside.

Nutrition per serving

• kcal: 495
• Protein: 36 g · Fett/Fat: 24 g · Carbs: 30 g