Ingredients for 4 people:
1200 g green beans (frozen)
1 tsp sea salt
2 tbsp vinegar
4 tbsp oil
2 small red onions
Pepper
4 cutlets á 150g. e.g. chicken, turkey or veal
12 tbsp. cream
2-3 tbsp. green and red peppercorns
Preparation:
1. Defrost the beans. Cook the beans in salted water for 10 to 12 minutes. Then remove the vegetables from the water with a ladle and drain. Set the bean water aside.
2. Peel and finely chop the onion. Mix with vinegar, 2 tablespoons of oil and 8 tablespoons of bean stock. Mix the beans with the dressing and season with pepper and salt to taste. Chill.
3. Wash the cutlets, pat dry and season with pepper and salt. Heat the remaining oil in a pan. Fry the meat in it for about 3 - 4 minutes on each side. Pour in the cream and 10 tablespoons of water, bring to the boil briefly and add the peppercorns. Serve with the bean salad.
Preparation time approx. 20 minutes
Per person for chicken schnitzel approx.:
Calories: 405
Joule: 1696
Protein: 36,3 g
Fat: 21,9 g
Carbohydrates: 16 g
Per person for veal escalope approx.:
Calories: 443
Joule: 1854
Protein: 40.7 g
Fat: 25 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
