Nut Schnitzel

Name: Nut Schnitzel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Stem(s) Parsley; 1 (approx. 100 g) Carrot; 50 g Hazelnut flakes; 1 egg (size M); 1-2 TABLESPOONS Milk; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 4 TABLESPOONS Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Stem(s) Parsley
1 (approx. 100 g) Carrot
50 g Hazelnut flakes
1 egg (size M)
1-2 TABLESPOONS Milk
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Flour
4 TABLESPOONS Oil

Directions

1
Wash the parsley and dab dry. Pluck off the leaves and chop them coarsely. Peel, wash and finely grate the carrot, mix with parsley and hazelnuts. Whisk ##egg## and milk in a deep plate.
2
Dab meat dry. Season with salt and pepper. Turn the meat one after the other first in flour, then in egg and finally in carrot-hazelnut breading. Heat oil in a large pan. Fry escalopes in portions for 6-8 minutes until crispy brown, turning once.
3
Take out ##Schnitzel## and let it drip off on kitchen paper. Arrange schnitzel on a plate.