Schnitzel with broad beans and garlic crumble

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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February 21st, 2020 | main dishes

Pasta & Sauerkraut – why not?

The sauerkraut classic from Max and Moritz – who doesn’t know it? My recipe for sauerkraut rolls, however, doesn’t have much to do with the hearty, heavy and “typically German” side dish of knuckle and meat loaf. Homemade pasta dough wraps the vitamin-packed sauerkraut – and if you leave out the bacon, it’ll even be vegetarian!