Captains Dinner Logo
to top
Pork-Schnitzel with broad white beans and garlic crumble

Schnitzel with broad beans and garlic crumble

November 24th, 2018 | main dishes

Pork schnitzel, roasted au naturel, on broad white beans, dried tomatoes and capers – this is one of the dishes that must be on our table from time to time. The roasted garlic crumbs ensure the right crunch and the dish is ready in about 20 minutes. What else could you want?

Schnitzel with broad beans and garlic crumble

(4 portions – Preheat oven to 220° C !)

2 slices of bread
cut the crust off the bread and chop coarsely
1-2 cloves of garlic
½ ts sea salt
2 TS olive oil
grind the bread, garlic, salt and oil with the blender, place the crumbs on a baking sheet lined with baking paper and roast at 220° C for approx. 10-15 minutes until the crumbs are golden brown and crispy
400 - 500 g broad white beans from the glass (drained weight)
10 dried tomatoes in oil
30 g of capers
drain in a sieve
1 onion, chopped
1 TS olive oil
fry onions, beans, tomatoes and capers
1 TS of savory
salt, pepper from the mill
season
4 pork steaks (each about 120 - 150g)
cut each schnitzel in three parts, pound them with a meat tenderizer until slighlty flat, salt and pepper
1 TS olive oil
heat the oil and fry the schnitzel for 2 minutes each side
arrange the schnitzel on the beans and serve sprinkled with garlic crumbs

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

June 27th, 2018 | main dishes

The halibut, which is a flounder

The name is misleading, because strictly speaking, the white halibut is a flounder, because he is right-eyed. His body is brown-black and white on the “blind side”, hence the name. It can become incredible four meters long. Ours was not that big…

read more
Rabbit with stuffed onions and apples April 13th, 2019 | main dishes

Rabbit with stuffed onions and apples

A festive dish, made for the family party at Easter! The rabbit legs stay in the oven for three hours at low temperature – enough time to prepare the stuffed onions and bring the banquet to the table. Slow Food, so to speak.

Due to the long, gentle cooking time, the rabbit is super-tender and juicy, the stuffed onions taste delicious and are a real eye-catcher. The stewed apples and a velvety-spicy sauce complete a perfect festive meal. Your guests will be thrilled!

read more
Maultaschen mit Radieschen-Linsen-Vinaigrette February 6th, 2021 | main dishes

Maultaschen with radish and lentil vinaigrette

Real soul-food: Fried Maultaschen with a radish and lentil vinaigrette. This is where the radish counts! It should be super fresh with fresh, crunchy leaves, because they are eaten too!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.