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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

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